Shellfish Free Peppermint Cocoa Popcorn
Chocolate and peppermint together is one of those combinations that just works, and this baked popcorn takes that classic pairing somewhere genuinely exciting. 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 low and slow until everything crisps up beautifully. That optional scatter of finely chopped dark chocolate melted over the hot tray at the end is absolutely worth it for the extra richness. Every ingredient here is naturally free from shellfish and ocean-derived additives, so there's no label-scanning stress, just straightforward pantry staples doing their thing. The result is a snack that lands somewhere between a holiday treat and an everyday indulgence — crunchy, minty, deeply chocolatey, and nearly impossible to stop eating. It's also a fantastic make-ahead option since the popcorn firms up as it cools and breaks into satisfying clusters perfect for gifting or snacking straight from 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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