Hazelnut Free Peppermint Cocoa Popcorn
Chocolate and peppermint together might be the most irresistible flavor combination of the holiday season, and this crunchy popcorn delivers both in every single bite. The cocoa coating comes together with coconut oil and maple syrup for a glossy, deeply chocolatey shell that bakes right onto the kernels, giving you that satisfying snap without any sticky mess. A hit of peppermint extract keeps things bright and festive, and an optional scatter of finely chopped dark chocolate melted over the hot batch takes it completely over the top. Many store-bought chocolate popcorns and seasonal snack mixes are made in facilities that also process tree nuts, so whipping up a batch at home with these straightforward pantry ingredients is genuinely the smarter move. The oven-baking step is the secret weapon here — it sets the coating so the popcorn crisps up beautifully as it cools rather than turning soft or clumping into a sticky mess. It's the kind of snack that disappears fast at a party, but it also packs up perfectly in a cellophane bag for gifting.
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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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