Lupin Free Peppermint Cocoa Popcorn
Chocolate, mint, and popcorn might sound like a snack-drawer raid, but together they create something genuinely special — the kind of treat you'll want to make for movie nights, holiday gifting, or just because. The cocoa coating comes together with coconut oil and maple syrup, giving every kernel a glossy, bittersweet shell that bakes down into a satisfying crunch. A hit of peppermint extract keeps things bright and festive without being overwhelming, and an optional scatter of finely chopped dark chocolate melts over the hot popcorn for an extra layer of richness. Because lupin flour and lupin-derived ingredients have a way of sneaking into packaged snacks and coatings, making this entirely from scratch means you know exactly what's in every handful. The ingredient list is refreshingly short — just pantry staples and a bag of kernels — so there's no label-reading stress involved. Once it cools on the baking sheet, it crisps up beautifully and breaks into perfect clusters that are nearly impossible to stop eating.
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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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