Peppermint Popcorn: Your Essential Holiday Snack Mix

Transform ordinary popcorn into an extraordinary holiday treat with this incredibly simple yet utterly delicious Peppermint Popcorn recipe. Imagine fluffy popcorn coated in creamy white chocolate, generously studded with vibrant crushed peppermint, and finished with an elegant drizzle of rich dark chocolate. It’s a sweet, minty, and crunchy delight that captures the spirit of the festive season in every bite – truly a must-have for your holiday gatherings!

If you’re a fan of festive snack mixes, be sure to explore some of our other holiday favorites: Christmas Popcorn, Reindeer Chow, and Christmas Snack Mix. Each offers a unique blend of flavors and textures perfect for celebrating.

White Chocolate Peppermint Popcorn: A Holiday Tradition Transformed

For many, the holiday season simply isn’t complete without the iconic taste of peppermint bark. My family and I cherish the tradition of making batch after delicious batch of Peppermint Bark. And even after the last piece is devoured, the delightful essence of peppermint always finds its way back into our kitchen, often in new and exciting forms – and this time, it’s starring in our popcorn!

This Peppermint Popcorn recipe offers everything you crave from peppermint bark – the cool minty rush, the luxurious sweetness of white chocolate, and the rich depth of dark chocolate – all expertly combined into one sweet, minty, wonderfully crunchy, and utterly irresistible treat. It’s a perfect fusion of flavors and textures that will leave everyone reaching for more.

While indulging in gourmet popcorn, such as our delicious Chocolate Popcorn, is always a treat, it can sometimes be quite time-consuming to prepare. This isn’t always ideal when you’re navigating the hustle and bustle of December’s busy schedule. That’s precisely why this Peppermint Popcorn recipe is an absolute lifesaver. It requires just a few simple ingredients, demands minimal prep time, and yet delivers a flavor experience that is every bit as gourmet and satisfying!

Gather Your Festive Ingredients

Creating this delightful Peppermint Popcorn requires only a handful of easily accessible ingredients. Each component plays a crucial role in building the perfect balance of sweet, crunchy, and minty flavors.

• Popcorn: The Crispy Canvas

  The foundation of this delectable snack is, of course, the popcorn itself. We highly recommend using Kettle Corn for an added layer of sweet and salty complexity that beautifully complements the peppermint and chocolates. Using pre-popped popcorn varieties, like Angie’s BoomChickaPop or Orville Redenbacher’s Microwave Kettle Corn, can significantly speed up your prep time, though it might be a bit pricier. If you prefer, plain popcorn works wonderfully too—whether you pop kernels yourself, use microwave packets, or buy it pre-popped. Just ensure it’s unseasoned or lightly salted to allow the other flavors to shine.

• Peppermint: The Star of the Show

  For that signature holiday flavor and festive pop of color, you can’t beat classic candy canes. Regular candy canes are perfect for crushing and provide both the minty flavor and visual appeal. I particularly love the bright, vibrant colors of Brach’s Peppermint Holiday Candy Canes to make the popcorn truly sparkle.

• White Chocolate: Creamy Sweetness

  To achieve the best possible coating—smooth, glossy, and evenly spread—we highly recommend using white chocolate melting wafers. These wafers are specifically designed to melt beautifully without seizing, providing a superior texture and flavor compared to standard white chocolate chips. Brands like Ghirardelli are excellent choices for their quality and consistent melting properties.

• Coconut Oil: The Smoothing Agent

  A small amount of coconut oil is your secret weapon for achieving perfectly smooth, pourable chocolate. It helps the chocolate melt more evenly and thin it just enough to coat every piece of popcorn without becoming too thick or clumpy. You can also substitute with vegetable oil if coconut oil is not available.

• Chocolate for Drizzling: Your Personal Touch

  For the final drizzle, stick with chocolate melting wafers for ease of use and consistent flavor. There’s no need to reach for your artisanal snacking chocolate here; save those gourmet bars for savoring on their own! Melting wafers ensure a smooth drizzle that hardens quickly. This is where you can truly customize your Peppermint Popcorn.

How To Make Irresistible Peppermint Popcorn

Crafting this festive Peppermint Popcorn is a breeze, perfect for even the busiest holiday schedules. Follow these simple steps for a delicious outcome:

1. Prepare Your Workspace: First, ensure your workstation is ready. Line a large baking sheet (or two, if needed, for even spreading) with parchment paper or a silicone baking mat. This crucial step prevents sticking and makes cleanup a cinch.
2. Pop the Popcorn: Pop your chosen popcorn according to its package directions. If you’re using kernels, air-pop them or use a stovetop method. Once popped, transfer the fluffy popcorn to a very large mixing bowl, taking care to remove any unpopped kernels.
3. Crush the Peppermint: Place your candy canes into a sturdy, resealable plastic bag. You might even want to double-bag them to prevent any punctures from sharp pieces. Using a rolling pin or a meat mallet, crush the candy canes until they form fine crumbs. Reserve about 1 tablespoon of these crushed pieces for a garnish later, then add the rest to your bowl of popcorn.
4. Coat with White Chocolate: In a microwave-safe bowl, combine the white chocolate melting wafers with 1½ teaspoons of coconut oil. Microwave in short bursts (15-20 seconds), stirring thoroughly after each interval, until the chocolate is completely smooth and creamy. Pour this melted white chocolate mixture over the popcorn and crushed peppermint. Using a spatula, gently fold and stir until every piece of popcorn is beautifully and evenly coated. Spread the coated popcorn onto your prepared baking sheet in a single, even layer.
5. Drizzle with Dark Chocolate: In a separate small microwave-safe bowl, melt the dark chocolate wafers with the remaining ½ teaspoon of coconut oil, following the same short-burst microwave method until smooth. Carefully transfer the melted dark chocolate to a small resealable plastic bag, snip off a tiny corner, and artfully drizzle it all over the white chocolate-coated popcorn.
6. Add the Final Peppermint Touch: Immediately after drizzling, sprinkle the reserved 1 tablespoon of crushed peppermint over the chocolate-drizzled popcorn. This adds an extra pop of color and intense peppermint flavor.
7. Set and Enjoy: Allow the Peppermint Popcorn to set until the chocolate has completely hardened. You can leave it at room temperature, or for a quicker set, place the baking sheet in the refrigerator for about 15-20 minutes. Once firm, gently break the popcorn into delightful, bite-sized pieces and serve!

Expert Tips for Perfect Peppermint Popcorn Every Time

Achieving perfectly coated, delicious peppermint popcorn is easy with a few simple tricks. Keep these tips in mind to ensure your holiday snack mix is a resounding success:

• Always Line Your Pan: This is a non-negotiable step! Whether you use parchment paper or aluminum foil, lining your baking sheet will prevent the sticky chocolate-covered popcorn from adhering to the pan. This makes spreading easier and cleanup virtually effortless.
• Use an Ample Mixing Bowl: When combining the popcorn, crushed peppermint, and melted white chocolate, a very large mixing bowl is your best friend. This provides enough room to toss everything thoroughly without spillage, ensuring every piece of popcorn is evenly coated. If your batch is particularly large, don’t hesitate to split it into two bowls for easier mixing.
• Keep Chocolate Dry and Don’t Overheat: Chocolate is notoriously sensitive to water and excessive heat. Even a tiny drop of water can cause chocolate to “seize,” turning it into a thick, grainy, unworkable mess. Ensure all your bowls and utensils are completely dry. When melting chocolate, do so gently in short bursts in the microwave, stirring well after each burst. Remember, residual heat continues to melt chocolate even after it’s out of the microwave. The goal is smooth, melted chocolate that is close to room temperature, not scorching hot. For more on this, check out The Kitchn’s explanation of why chocolate seizes.
• Choose the Right Chocolate for Melting: For the best results, always use melting wafers (also known as candy melts or confectionery coating) rather than standard chocolate chips. Melting wafers contain ingredients that help them melt smoothly and set firmly, making them ideal for coating and drizzling. Standard chocolate chips often contain stabilizers that prevent them from melting as fluidly.

Explore More Peppermint Desserts for the Holidays

If you’ve fallen in love with the cool, refreshing taste of peppermint, there are plenty more festive treats to try!

• Peppermint Cookies: Indulge in these super easy cookies made with just three simple ingredients.
• Peppermint Bark Pretzels: A delightful salty-sweet combination topped with festive peppermint candy kisses.
• No Bake Peppermint Cheesecake: A creamy, minty cheesecake with an irresistible Oreo crust, perfect for entertaining.
• Peppermint Brownies: Fudgy brownies elevated with a cool peppermint topping and an extra layer of chocolate.
• Peppermint Rice Krispie Treats: A classic childhood treat given a holiday makeover with a festive chocolate drizzle.

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Peppermint Popcorn

By Chelsea Lords

Peppermint Popcorn is a holiday must! Tossed in white chocolate, crushed peppermint, and finished with a chocolate drizzle, it’s the ultimate sweet and festive snack.

Prep Time: 20 minutes

Chilling Time: 30 minutes

Total Time: 50 minutes

Servings: 10 servings

Video

Equipment

• Large sheet pan (15″ x 21″)
• Parchment paper or aluminum foil

Ingredients

• 8 to 9 cups popped kettle corn or plain popcorn—see note 1
• 1 (10-ounce) package white chocolate melting wafers
• 2 teaspoons coconut oil or vegetable oil, divided
• 5 regular candy canes crushed
• 1/2 cup chocolate melting wafers milk, semi-sweet, or dark—whichever you prefer

Instructions

• Line a large sheet pan with parchment paper or foil. Set aside.
• Pop popcorn according to package directions. Remove any un-popped popcorn kernels and dump all the popped popcorn into a very large bowl. Alternatively, you can use purchased pre-popped popcorn.
• Add unwrapped candy canes to a large resealable plastic bag (or 2; the peppermint has a tendency to rip through plastic bags as it is crushed). Seal the bag without air, then crush with a rolling pin or meat mallet until fine crumbs are formed. Remove 1 tablespoon of crumbs and set aside. Add the rest of the crushed peppermint on top of the popcorn.
• Combine white chocolate melts with 1-1/2 tsp oil and melt in the microwave until completely smooth (see note 3). Pour melted chocolate over popcorn and peppermint and stir with a spatula until well combined and evenly coated. Pour coated popcorn on prepared sheet pan and spread in an even layer.
• Combine milk or dark chocolate melts with remaining 1/2 tsp oil and melt in the microwave until completely smooth. Transfer to a plastic bag and seal without air. Cut off the tip of the bag and pipe chocolate all over the popcorn. Sprinkle the reserved 1 tablespoon peppermint on top. Let set at room temperature (or pop in the fridge) until hardened.
• Gently break into pieces and enjoy!

Recipe Notes

Note 1: Purchasing already popped popcorn makes this recipe come together quicker, but you can pop your own; here’s what I use. I like kettle corn since it adds a touch more sweetness, which balances the peppermint, but feel free to use plain popcorn: Either this already popped popcorn, these packets, or kernels (~1/2 cup), but be sure to add a touch of salt to enhance the end popcorn flavors.

Note 2: I recommend chocolate made for melting like melting wafers (found in the baking aisle). I like to add a touch of oil or shortening to the chocolate to help it to smooth out and make coating the popcorn in chocolate easier.

Note 3: To avoid scorching the chocolate, microwave for 15 seconds at a time and stir for at least 15 seconds between each microwave burst. Remember, the chocolate is still melting from residual heat out of the microwave. It’s important the chocolate never gets too hot! You want it melted but as close to room temperature as possible.

Storage: Transfer leftover popcorn to a large resealable plastic bag. Remove as much air as possible from the bag and then store in a dry, cool, dark area. Keep out of heat and sunlight to avoid melting the chocolate. Best enjoyed within 3–5 days; even when stored properly, it begins to soften or become stale.

Nutrition

Serving: 1serving | Calories: 270kcal | Carbohydrates: 36g | Protein: 1g | Fat: 13g | Saturated Fat: 12g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 12mg | Potassium: 29mg | Fiber: 1g | Sugar: 29g | Vitamin A: 17IU | Calcium: 1mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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