1 and 1/4 cup (300g) semi-sweet chocolate chips (use vegan chips if vegan)
1 cup (50g) flaked unsweetened coconut
pinch of sea salt
Pop the popcorn in your microwave according to the directions on the package. When the popcorn is done, pour it out onto a big bowl and let it cool for a few minutes. Line a large baking sheet with parchment paper, and scoop out the popcorn onto the paper. Leave out the unpopped kernels.
Unwrap 5 candy canes, and place it into a sandwich bag. Crush the candy cane by using a hard object. I used a meat pounder. Be careful, some of the peppermint powder may spray out of the bag.
Heat a small sauté pan over medium-high heat and spread the coconut on top. Stir frequently until about half of the coconut is browned. Remove from heat. The coconut will continue browning as it sets. Let it cool for 5 minutes.
Microwave the chocolate chips in a microwave-safe bowl for a minute. 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. The chocolate may get a bit out of control and a huge dollop may land on one spot. That’s okay.
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.
Let the chocolate set by freezing the popcorn for 10 minutes, or leave it in room temperature for one to two hours.
Serve immediately or store in a sealed bag for a day or two. The popcorn may get stale after 2 days.