Plant-Based

Peppermint Fudge Crackle Popcorn

Show your love, by giving this peppermint fudge crackle popcorn to a friend during the holiday season.

Peppermint-Fudge-Crackle-Popcorn
Rachel Korinek

See also Kettle Corn Two Ways

Servings
8 cups
Prep Time
15 min
Cook Time
30 min
Duration
45 min

Ingredients

  • 8 cups popped unsalted 
 organic popcorn
  • 3 tbsp coconut oil
  • 1/2 cup 
unsweetened 
cocoa powder
  • 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

Preparation

  1. Line a baking sheet with parchment paper and place popcorn in a large metal bowl. Set both aside.
  2. 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.
  3. Remove from heat and whisk in maple syrup.
  4. 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.
  5. Pour popcorn onto baking sheet and place in the fridge for 30 minutes, or until chocolate sauce is firm.
  6. Portion out a 2-cup serving of popcorn into each of 4 squares of cellophane. Secure with a festive bow.

Nutrition Information

  • Serving Size 2 cups
  • Calories 321
  • Carbohydrate Content 32 g
  • Cholesterol Content 0 mg
  • Fat Content 21 g
  • Fiber Content 8 g
  • Protein Content 8 g
  • Saturated Fat Content 10 g
  • Sodium Content 126 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 3 g