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1. Pop the bag of popcorn in your microwave according to the directions on the package. When the popcorn is done, pour it out into a big bowl and let it cool for a few minutes. Line a large rimmed baking sheet with parchment paper and scoop the popcorn onto the paper. Leave out the un-popped kernels.
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2. Unwrap the candy canes and place them into a sandwich bag. Seal the bag. Crush the candy canes by using a hard object. I used a meat mallet. Be careful, some of the peppermint powder may spray out of the bag.
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3. Heat a small saute pan over medium-high heat and spread the coconut in an even layer. Stir frequently until about half of the coconut is browned. Remove from heat. The coconut will continue browning as it sits. Let it cool for 5 minutes.
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4. Microwave the chocolate chips in a microwave-safe bowl for a minute. Then continue microwaving at 15-second intervals until nearly all the chocolate chips are glossy. Stir the chips until you get a smooth chocolate mixture. Using a spoon, drizzle the chocolate over the popcorn.
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5. Sprinkle the crushed peppermint, toasted coconut, and sea salt over the popcorn. I like to crush the coconut in my hand before sprinkling it on the popcorn.
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6. Let the chocolate set by freezing the popcorn for 10 minutes, or leave it at room temperature for one to two hours.
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7. Then serve or store in a sealed bag for a day or two. The popcorn may get stale after 2 days.
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Adapted from Cookie + Kate.
