Pecan Free Peppermint Cocoa Popcorn
Chocolate and peppermint is one of those combinations that just works, and this baked popcorn delivers both in the most satisfying, snackable way. The cocoa coating comes together in minutes on the stovetop — coconut oil, maple syrup, cocoa powder, and a hit of peppermint extract — then gets poured over freshly popped kernels and baked until set and crispy. That oven step is the secret weapon: it transforms what could be a sticky mess into a dry, crunchy coating that clings to every single kernel. A scatter of finely chopped dark chocolate melted over the hot tray at the end takes it from great to genuinely impressive. Store-bought chocolate popcorn blends can be a minefield when you're avoiding tree nuts, since shared lines and "may contain" labels are everywhere — making this from scratch means you control every ingredient from start to finish. It's the kind of treat that disappears fast at a movie night or holiday gathering, and it packs up beautifully in a bag or tin if you want to give it as a 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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