Seeds 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 every crunchy, candy-coated handful. The coating comes together with coconut oil, maple syrup, and cocoa powder — no butter, no refined sugar syrup, and absolutely nothing seedy hiding in the mix. That matters more than you might think, since so many flavored popcorns and chocolate snacks are made on shared lines with sesame, sunflower, or poppy seeds. Here, every ingredient is straightforward and easy to verify, so you can snack or share with real confidence. The peppermint extract gives it a cool, bright finish that plays beautifully against the deep cocoa, and the optional scatter of chopped dark chocolate melts into little glossy pools as the popcorn cools. Baking the coated kernels low and slow is the move that takes this from sticky mess to genuinely crisp, shatteringly good snack. It breaks apart into clusters that are dangerously easy to keep reaching for straight off the pan.
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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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