Chocolate Mint Popcorn

1. 1

   Pop popcorn kernels however you like; I used an air popper because its quick.

2. 2

   Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper and set aside.

3. 3

   In a medium saucepan, place sugar, butter, milk and salt.

4. 4

   Heat over medium heat, stirring constantly with a silicone spatula, until butter melts and mixture comes to a rolling boil.

5. 5

   Boil, stirring constantly, for 1 minute and then remove from heat.

6. 6

   Stir in peppermint extract and food colouring, if using.

7. 7

   Pour mixture over popcorn and stir popcorn with the silicone spatula, or a wooden spoon, until evenly coated.

8. 8

   You need to do this quickly before sugar mixture cools off too much.

9. 9

   Spread popcorn onto prepared baking sheets.

10. 10

    Bake for 1215 minutes until popcorn is dry and crunchy.

11. 11

    Remove from the oven and let it cool completely.

12. 12

    Melt chocolate in a microwave safe dish, at 50% power for 23 minutes, stirring every 30 seconds until completely melted.

13. 13

    Drizzle over popcorn.

14. 14

    Allow chocolate to set before storing popcorn in an airtight container at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.