Chocolate, peppermint, and popcorn might sound like a wild combination, but one bite of this baked treat and you'll completely understand the hype. The cocoa coating comes together in minutes with coconut oil, maple syrup, and a hit of peppermint extract, then gets baked low and slow until it crisps into a glossy, snappable shell around every kernel. An optional scatter of finely chopped dark chocolate melts right onto the hot popcorn as it comes out of the oven, adding little pockets of richness throughout. The whole thing is built from straightforward pantry ingredients — no grains, no grain-based syrups, no hidden fillers — so it fits naturally into a rye-free lifestyle without any substitutions or workarounds required. It's the kind of snack that disappears fast at a party but is honestly just as good packed into a bag for yourself. Let it cool fully on the baking sheet and it crisps up beautifully, making it just as satisfying to snack on hours later as it is fresh from the oven.
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Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
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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