1/2 tsp pure peppermint extract, or to taste (NOTE: Brands of peppermint vary in strength, so adjust accordingly.)
3 tbsp pure maple syrup, room temperature
1/2 cup toasted unsalted almonds, chopped
1/4 tsp sea salt
Line a baking sheet with parchment paper and place popcorn in a large metal bowl. Set both aside.
In a small saucepan on medium, melt oil. Whisk in cocoa powder and peppermint extract. Continue whisking until heated through and peppermint is fragrant and cocoa powder is completely incorporated, about 1 minute.
Remove from heat and whisk in maple syrup.
Drizzle chocolate sauce over popcorn and sprinkle with almonds. Cover bowl and shake until popcorn is completely coated. Sprinkle with salt, cover and shake a second time.
Pour popcorn onto baking sheet and place in the fridge for 30 minutes, or until chocolate sauce is firm.
Portion out a 2-cup serving of popcorn into each of 4 squares of cellophane. Secure with a festive bow.