Ginger Free Peppermint Cocoa Popcorn
Chocolate and peppermint is one of those combinations that just works, and this baked popcorn delivers both in the most satisfying, snackable way. The cocoa coating comes together quickly on the stovetop with coconut oil, maple syrup, and a hit of peppermint extract, then gets baked onto the popcorn until it sets into a crisp, glossy shell. A scatter of finely chopped dark chocolate over the hot batch as it comes out of the oven adds little melty pockets that harden as everything cools — completely optional, but highly recommended. Avoiding ginger in sweet snacks is usually straightforward, but store-bought flavored popcorns and chocolate-coated treats can sneak it in through spice blends or "natural flavors," so making your own is the cleanest route. Every ingredient here is easy to verify, and the whole process is genuinely simple — pop, coat, bake, cool, done. It crisps up beautifully as it sits, making it just as good for gifting in a bag as it is for eating straight off the pan.
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Learn more →Ingredients
6 servings
For the popcorn
- ⅓ cup popcorn kernels
- 1 tbsp coconut oil
For the coating
- 3 tbsp coconut oil
- ¼ cup maple syrup
- 2 tbsp cocoa powder
- ¼ tsp fine salt
- ½ tsp peppermint extract
- 1 oz dark chocolate (>70% cacao), finely chopped (optional)
Instructions
- 1
Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
- 2
Heat 1 tbsp coconut oil in a large pot over medium heat. Add the popcorn kernels, cover with the lid, and cook, shaking the pot every 30 seconds, until the popping slows to 2–3 seconds between pops. Remove from heat immediately and transfer the popped corn to the prepared baking sheet, discarding any unpopped kernels.
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