MSG 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 — real, whole ingredients that you can actually pronounce — so there's no need to stress about hidden additives lurking in a store-bought snack mix. A splash of peppermint extract gives every kernel that cool, refreshing kick, while an optional scatter of chopped dark chocolate melts into the hot popcorn for little pockets of richness throughout. Baking the coated popcorn low and slow is the move here: it sets the coating into a crisp, almost candy-like shell that clings beautifully instead of turning soggy. The whole batch crisps up even further as it cools, so patience pays off before you break it into clusters. It's the kind of treat that disappears fast at a party or makes a genuinely thoughtful homemade gift — just try not to eat it all straight off the baking sheet first.
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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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