Bloody Good Red Velvet Popcorn
Transform ordinary popcorn into a spooky-sweet treat with this Bloody Red Velvet Popcorn recipe. It combines crunchy popcorn, creamy white chocolate, and the signature tang of red velvet for an irresistible snack perfect for Halloween or movie nights.
Equipment
- Air popper or microwave
- Large bowl
- Microwave-safe bowl
- Spatula
- Baking Sheet
- Parchment paper or silicone baking mat
- Small bowl
- Spoon or piping bag
Ingredients
- 12 cups popped popcorn air-popped preferred
- 12 ounces high-quality white chocolate chips
- ½ cup dry red velvet cake mix
- 1 tablespoon vegetable oil
- ¼ cup powdered sugar optional
- Red gel food coloring optional
- 1 tablespoon light corn syrup optional
Instructions
- Pop the Popcorn: If using air-popped popcorn, pop about 1/2 cup of kernels. If using microwave popcorn, follow package directions, removing unpopped kernels.
- Prepare Your Work Surface: Line a large baking sheet with parchment paper or a silicone baking mat.
- Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between each interval, until completely smooth. Alternatively, melt in a double boiler over simmering water.
- Combine the Chocolate and Cake Mix: Stir in the red velvet cake mix into the melted white chocolate until fully incorporated. The mixture should be thick and glossy.
- Coat the Popcorn: Pour the melted white chocolate mixture over the popped popcorn in a large bowl. Gently toss until evenly coated.
- Spread on Baking Sheet: Spread the coated popcorn in a single layer on the prepared baking sheet.
- Add the "Bloody" Drizzle (Optional): Combine red gel food coloring and light corn syrup in a small bowl. Stir until well combined.
- Drizzle and Decorate: Drizzle the red food coloring mixture over the popcorn in a random pattern. Sprinkle with powdered sugar if desired.
- Let it Set: Allow the popcorn to cool and harden completely at room temperature for 30-60 minutes, or refrigerate for a shorter amount of time.
- Break Apart and Serve: Once hardened, break the popcorn into bite-sized pieces and serve.
Notes
For best results, use high-quality white chocolate and fresh popcorn. Be careful not to overheat the white chocolate when melting. Store the finished popcorn in an airtight container at room temperature for up to a week. Get creative with decorations by adding sprinkles or other candies. For a richer flavor, try using dark chocolate or milk chocolate instead of white chocolate.