One of my friends had this recipe on her blog. If you like Splenda she recommends using it, but it won't form the suryp like sugar will. Think carmel corn with peppermint flavor.
3 quarts freshly popped plain popcorn, unseasoned *
1 cup sugar
1/2 teaspoon salt1/4 cup light corn syrup
1/2 teaspoon peppermint extract
1/8 teaspoon green food coloring (optional)
about 20 peppermint candies
Arrange popcorn in a shallow baking or roasting pan.
Melt butter in a 2-quart saucepan.
Stir in sugar, salt and corn syrup.
Cook, stirring constantly until sugar dissolves and mixture boils.
Boil, without stirring, for 5 minutes.
Remove from heat and add peppermint extract and green food coloring.
Pour over popcorn in baking pan and stir to mix well.
Bake in a preheated 250-degree oven for 1 hour, stirring 3 to 4 times.
While popcorn is baking, crush peppermint candies in a baggie or food processor.
With about 10 minutes left, sprinkle crushed peppermints over the popcorn mixture.
Cool completely and store in tightly covered containers
*They recommend using air-popped popcorn, but if you don't have an air popper, buy a bag of kernels and do it on the stove - super easy, and works much better than microwave