Soy Free Peppermint Cocoa Popcorn
Chocolate and peppermint together is one of those combinations that just works, and this popcorn takes that classic pairing somewhere genuinely fun. The cocoa coating comes together with coconut oil and maple syrup — no butter, no dairy, and absolutely no soy-based ingredients hiding in the mix. That matters more than you'd think, because so many store-bought flavored popcorns and chocolate coatings sneak in soy lecithin or soy oil without much fanfare on the label. Here, every ingredient is straightforward and easy to verify. The baking step is the real secret — it sets the coating into a crisp, almost candy-like shell that clings to every kernel instead of staying sticky. A finishing scatter of finely chopped dark chocolate melts into the warm popcorn for little pockets of extra richness, though the batch is completely delicious without it too. Whether you're making a snack bowl for movie night or packing it up as a homemade gift, this one disappears 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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