Macadamia Free Peppermint Cocoa Popcorn
Chocolate and peppermint is one of those combinations that feels festive no matter the season, and this baked popcorn delivers both in the most satisfying, snackable way. The coating comes together with coconut oil, maple syrup, and cocoa powder — whisked into a glossy, fudgy sauce that clings to every single kernel. A hit of peppermint extract gives it that cool, refreshing finish that makes it genuinely hard to stop eating. Baking the coated popcorn low and slow is the move here, setting the chocolate shell into a crisp, almost candy-like crunch that holds up beautifully. If you go for the optional chopped dark chocolate scattered over the top while everything is still hot, you get little melty-then-hardened chocolate pockets throughout — absolutely worth it. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just straightforward, crowd-pleasing snack food. It's the kind of thing you make for a movie night and end up eating straight off the baking sheet before it even makes it to a bowl.
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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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