Pescatarian Peppermint Cocoa Popcorn

Chocolate and peppermint together is one of those combinations that never gets old, 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 it sets into a glossy, crisp shell. That low-and-slow oven time is the real secret, turning what could be a sticky mess into popcorn that actually crunches. A scatter of finely chopped dark chocolate over the hot tray at the end is optional, but it melts just enough to add little pockets of richness throughout. Everything in this recipe is naturally plant-based, so it fits a pescatarian lifestyle without any substitutions or workarounds — just straightforward pantry ingredients doing their best work. 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 manage to save any.

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