Nitrate & Nitrite Free Peppermint Cocoa Popcorn
Chocolate and peppermint together make one of the most craveable flavor combinations out there, and this baked popcorn delivers both in a snack that feels genuinely festive. The coating comes together with coconut oil, maple syrup, and cocoa powder — straightforward pantry staples with no cured meats, processed additives, or preservatives anywhere in sight. That matters more than you might think, since a lot of flavored popcorn and chocolate-coated snacks from the store can contain unexpected additives or ingredients processed alongside cured products. Here, you control every element from kernel to coating. The peppermint extract gives each piece a cool, candy-cane finish, and the optional scatter of chopped dark chocolate melts into glossy little pockets as the popcorn cools. Baking the coated kernels low and slow is the move that sets everything — you end up with a crisp, deeply chocolatey crunch rather than a sticky mess. It's the kind of treat that disappears fast at a party or makes a genuinely thoughtful homemade gift.
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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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