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–+ servings
Bloody Red Velvet Popcorn in a decorative bowl, perfect for festive occasions.
Clara Whitley

Bloody Red Velvet Popcorn

A fun and festive popcorn twist that captures the essence of red velvet cake with a sweet and buttery flavor, perfect for Halloween or cozy movie nights.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Popcorn Base
  • 1/2 cup popcorn kernels or about 8 cups popped popcorn
Coating
  • 1/2 cup unsalted butter coconut oil can be used for a dairy-free option
  • 1 cup white chocolate chips or a dairy-free substitute
  • 2 tablespoons cocoa powder
  • 1 tablespoon red gel food coloring adjust for desired color intensity
  • 1/2 cup powdered sugar
  • Salt to taste optional, recommended for balancing sweetness

Method
 

Preparation
  1. Pop the popcorn kernels using an air popper or by heating a tablespoon of oil in a large pot, adding the kernels, and covering. Shake gently while popping to avoid burning.
  2. Transfer approximately 8 cups of fluffy popcorn to a large mixing bowl.
Coating
  1. In a saucepan over low heat, melt the butter.
  2. Stir in the white chocolate chips until the mixture is smooth and glossy.
  3. Mix in the cocoa powder and red gel food coloring until well combined.
Combining
  1. Drizzle the chocolate mixture over the popcorn and toss gently using a spatula or your hands to coat evenly.
  2. Before the coating sets, sprinkle the powdered sugar over the popcorn and toss again.
  3. Let the popcorn sit for about 30 minutes to allow the coating to firm up.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 70mgFiber: 1gSugar: 10g

Notes

For added flavor, consider a splash of vanilla or almond extract in the chocolate. This recipe can also be made vegan with coconut oil and dairy-free chocolate.

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