Peppermint Bark Popcorn
Get ready to indulge your sweet tooth with this festive and flavorful treat. This recipe combines freshly popped popcorn with a decadent dark chocolate drizzle and a sprinkling of crushed peppermint candy cane pieces. The result is a delightful blend of salty, sweet, and minty flavors that are perfect for holiday snacking or anytime you're craving a special treat. Enjoy the delicious combination of textures and tastes in every bite of this easy-to-make and delightful treat!
— Constant Cookbook
Ingredients
- 2 tablespoons coconut oil or vegetable oil
- 1/2 cup popcorn kernels
- sea salt
- 1 cup dark chocolate chips
- 4 standard-sized peppermint candy canes (you’ll need about 1/3 cup finely crushed peppermint)
- Maldon salt or flaky finishing salt (optional)
Instructions
- Cover a large jelly roll pan with parchment paper. Pour the oil into a large, heavy-bottomed pan with a lid (if you have a medium-sized Dutch oven, it’s perfect for this). Turn the heat up to medium, add 2 kernels of corn, and cover.
- Once the kernels pop, remove the lid and pour in the remaining popcorn kernels. Cover the pot and give the pot a little shimmy to distribute the kernels evenly.
- Cook over medium heat, shaking the pot occasionally. Crack the lid just a smidge so the popcorn stays crisp, and cook until the popping sound slows to about one pop per every few seconds. Remove the pan from heat and dump the popcorn onto the parchment paper-covered pan. Lightly salt it and pick out any kernels that didn’t pop.
- Place the candy canes in a plastic bag. Cover the bag with a tea towel and crush the candy canes by rolling a rolling pin over it. A hammer works, too. You want the candy canes to be pretty finely crushed when you’re done.
- Melt the chocolate chips over a double boiler or in the microwave in twenty-second bursts, stirring between each, until the chocolate is completely melted and smooth.
- Use a spoon to drizzle the chocolate over the popcorn. Working quickly, sprinkle the popcorn with the crushed candy canes. Lightly sprinkle with a pinch of Maldon/finishing salt or sea salt. Transfer the pan to the refrigerator for ten minutes, or until the chocolate is set completely. Break up the popcorn sheet with your hands and serve.
Cook Time
10M
Prep Time
PT10M
Yield
6
Nutrition
- Calories: 240 calories
- Sugar Content: 13 g
- Sodium Content: 1.9 mg
- Fat Content: 12.4 g
- Saturated Fat Content: 7.9 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 29.9 g
- Fiber Content: 3.5 g
- Protein Content: 3.2 g
- Cholesterol Content: 1.1 mg
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