Turkey Free Peppermint Cocoa Popcorn
Chocolate and peppermint is one of those combinations that just works, and this 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 baked onto the popcorn until it sets into a crisp, glossy shell. Every kernel ends up deeply chocolatey with that cool, refreshing finish that makes it nearly impossible to stop snacking. If you opt for the chopped dark chocolate scattered over the top while everything is still hot, you get little melty pockets that harden as the popcorn cools into something that feels genuinely indulgent. The whole thing is built entirely from pantry staples with no animal-based ingredients in sight, so there's zero guesswork about what's in it. It's the kind of snack that disappears fast at a movie night or holiday gathering, and it packs up beautifully in a bag or tin if you can resist eating it straight off the baking sheet.
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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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