Honey Free Peppermint Cocoa Popcorn

Total time40 min

Prep time10 min

Cook time20 min

4.9

(5)

Chocolate and peppermint together is one of those combinations that just works, and this crunchy baked popcorn delivers both in the most satisfying way. The coating comes together with coconut oil, maple syrup, and cocoa powder — no honey in sight — so anyone avoiding bee-derived sweeteners can dig in without a second thought. Maple syrup brings a deep, caramel-like sweetness that actually pairs beautifully with the cool peppermint extract and rich cocoa. Baking the coated kernels low and slow is the move here: it sets the coating into a crisp, almost candy-like shell that clings to every piece. A scatter of finely chopped dark chocolate melted over the hot tray at the end is optional but genuinely worth it for an extra layer of indulgence. Once it cools and crisps up on the pan, you'll be breaking apart clusters and sneaking pieces before it even makes it into a bowl. It's the kind of snack that disappears fast at movie nights, holiday parties, or honestly just a Tuesday.

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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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