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5 from 1 vote

Christmas Popcorn Recipe

Nostalgic peppermint popcorn is a classic combination of peppermint and chocolate that will give you all of the holiday feels. Drizzled with chocolate, and topped with a candy cane crunch, this irresistible snack is sweet, salty, and makes a great holiday gift.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Keyword: chocolate, Christmas, easy snack, Holiday recipe, homemade gifts, peppermint, popcorn
Servings: 6
Calories: 215kcal
Author: Jess Smith via Inquiring Chef
Cost: $3.00


  • Half Sheet Pan
  • Parchment Paper
  • Mixing Bowl
  • Large Pot with lid


  • 3 tablespoons vegetable oil
  • ½ cup popcorn kernels (see note)
  • ¼ teaspoon kosher salt
  • 6 ounces bittersweet chocolate (use chips or roughly chop bar chocolate)
  • 1 cup crushed candy canes


  • Line a large baking sheet with parchment paper.
  • Pour the oil into a large pot with a tight-fitting lid. Add three popcorn kernels to the oil and place the pan over medium-high heat (do not put the lid on the pot yet). When one kernel pops (the signal that the oil is hot enough), immediately pour the remaining kernels into the pan and put the lid on the pot. Take the pan off the heat for 30 seconds. (Literally, count to 30.)
  • Put the pot back over the heat and sprinkle the kernels with salt. Hold the lid on the pot so that it is slightly ajar (you just want a small space to be open so that steam, but not popcorn can escape). Vigourously swirl the pan so that the oil evenly coats the kernels.
  • With the pot over medium-high heat and the lid held slightly ajar, gently shake the pot every few seconds until nearly all of the kernels have popped and there is a 2 second break between “pops." Pour the popcorn on the prepared baking sheet.
  • Melt the chocolate in the microwave, stirring every 10 seconds to prevent burning. When the chocolate is melted, pour it evenly over the popcorn. While the chocolate is still hot, scatter the peppermint over the top. Leave the popcorn at room temperature until the chocolate completely cools and hardens, about 1 hour.
  • Break the popcorn apart with your hands and transfer it to an air-tight container. Store at room temperature for up to 3 days (if it lasts that long!).


This recipe includes instructions for popping fresh popcorn on the stovetop, but pre-popped popcorn will work just fine.


Calories: 215kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 101mg | Potassium: 198mg | Fiber: 4g | Sugar: 11g | Vitamin A: 14IU | Calcium: 18mg | Iron: 2mg