1-Begin by heating 2 tablespoons of coconut or olive oil in a pan over medium heat.

2-Once the oil is hot, add 2 kernels and cover the pan until they pop, signaling it’s time for the rest. Then, add the remaining ½ cup of popcorn kernels and cook, shaking occasionally, until the popping slows down. This step ensures you have fresh, flavorful popcorn as the base, which is why I always opt for stove-popped for the best taste.

3-Transfer the popped popcorn to a parchment-lined baking sheet, discarding any unpopped kernels, and sprinkle with ½ teaspoon of fine salt for that perfect seasoning. While the_COMPILER popcorn cools a bit, crush the 4 candy canes to get about ⅓ cup of finely crushed peppermint. Meanwhile, melt the 1 cup of semisweet to dark chocolate chips and ½ cup of chopped white chocolate separately, perhaps in the microwave or on the stove.

4-Stir the ½ teaspoon of peppermint extract into the dark chocolate for that signature flavor. Drizzle both melted chocolates over the popcorn, then sprinkle the crushed peppermint and optional flaky sea salt on top. Pop it in the fridge until the chocolate sets, about 10-15 minutes, then break it into pieces and serve for a treat that’s ready in no time.