Peppermint Bark Popcorn
Ingredients
- 2 tbsp coconut oil or vegetable oil
- 1/2 cup popcorn kernels
- sea salt to taste
- 1 cup dark chocolate chips
- 4 standard-sized peppermint candy canes finely crushed (about 1/3 cup)
- Maldon salt or flaky finishing salt optional
Instructions
- Line a large jelly roll pan with parchment paper for easy cleanup.
- In a large, heavy-bottomed pan with a lid, heat the oil over medium heat. Add 2 popcorn kernels and cover.
- Once the test kernels pop, add the rest of the popcorn kernels. Shake the pot to distribute them evenly and cook, slightly ajar, until the popping slows down.
- Transfer the popped popcorn to the prepared pan, season with sea salt, and remove any unpopped kernels.
- Place candy canes in a plastic bag, cover with a towel, and crush using a rolling pin or hammer.
- Use a double boiler or microwave to melt the chocolate chips until smooth, stirring frequently.
- Drizzle melted chocolate over popcorn, sprinkle with crushed candy canes and optional salt, then chill in the refrigerator until set.
Nutrition
Calories: 252kcalCarbohydrates: 27gProtein: 4gFat: 15gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 0.3mgSodium: 33mgPotassium: 227mgFiber: 3gSugar: 10gVitamin A: 3IUVitamin C: 0.1mgCalcium: 92mgIron: 1mg
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