Low Iodine Peppermint Cocoa Popcorn
Snack time just got a serious upgrade with this chocolatey, minty popcorn that's as fun to make as it is to eat. The coating comes together with coconut oil, maple syrup, and cocoa powder — a short, clean ingredient list that sidesteps the dairy and additives that can make store-bought flavored popcorns a headache for anyone watching their iodine intake. A splash of peppermint extract gives every kernel that cool, refreshing kick, while a slow bake in the oven sets the coating into a satisfying, slightly crispy shell. If you want to push it over the top, a scatter of finely chopped high-cacao dark chocolate melts right into the warm popcorn as it cools, adding richness without complicating the ingredient profile. The whole thing crisps up beautifully as it sits, so by the time you're ready to dig in, you've got clusters that snap and crunch with every bite. It's the kind of treat that disappears fast at movie night — and nobody will guess it was built around a specific dietary need.
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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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