Chocolate Mint Popcorn

Pop popcorn kernels however you like; I used an air popper because it’s quick. Preheat oven to 300ºF. Line 2 baking sheets with parchment paper and set aside.

In a medium saucepan, place sugar, butter, milk and salt. Heat over medium heat, stirring constantly with a silicone spatula, until butter melts and mixture comes to a rolling boil. Boil, stirring constantly, for 1 minute and then remove from heat. Stir in peppermint extract and food colouring, if using.

Pour mixture over popcorn and stir popcorn with the silicone spatula, or a wooden spoon, until evenly coated. You need to do this quickly before sugar mixture cools off too much. Spread popcorn onto prepared baking sheets. Bake for 12–15 minutes until popcorn is dry and crunchy. Remove from the oven and let it cool completely.

Melt chocolate in a microwave safe dish, at 50% power for 2–3 minutes, stirring every 30 seconds until completely melted. Drizzle over popcorn. Allow chocolate to set before storing popcorn in an airtight container at room temperature.