Sesame 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 corn syrup, no mystery additives, and absolutely nothing that would raise a flag for anyone avoiding sesame. A splash of peppermint extract gives every kernel that cool, candy-cane tingle, while an optional scatter of chopped dark chocolate melts into the hot popcorn for little pockets of richness throughout. Baking the coated kernels low and slow is the real trick here — it sets the coating into a crisp, almost lacquered shell that holds up beautifully instead of going sticky or soggy. Store-bought flavored popcorns can be a minefield of shared-facility warnings and unexpected seed oils, so making a batch at home means you know exactly what went into the bowl. It breaks apart into gorgeous clusters and is just as good packed into a bag for gifting as it is eaten straight off the baking sheet while it's still warm.
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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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