Pistachio 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 — no dairy, no nuts, just a glossy, deeply chocolatey shell that crisps up beautifully in the oven. A hit of peppermint extract gives every kernel that cool, candy-cane finish, and the optional scatter of chopped dark chocolate melted over the top takes it somewhere genuinely special. Because everything here is made from scratch with simple pantry ingredients, there's no guesswork about what's hiding in a store-bought snack mix. The baking step is the real secret — it sets the coating so the popcorn stays crisp instead of sticky, making it just as good for gifting or packing as it is for eating straight off the tray. Break it into clusters, pile it into a bowl, and watch it disappear fast.
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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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