Description
Bloody Red Velvet Popcorn is a dramatic, cocoa-rich Halloween snack featuring crunchy popcorn coated in a vivid red velvet glaze and finished with a spooky white chocolate drizzle. It’s quick to make, visually striking, and perfect for parties, treat bags, or movie nights.
Ingredients
Scale
- 1/2 cup popcorn kernels (about 10 cups popped popcorn)
- 2 tablespoons coconut oil or vegetable oil (for popping)
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons light corn syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1.5 tablespoons red gel food coloring (or more for deeper color)
- 1 tablespoon buttermilk or milk (optional)
- 3 ounces white chocolate chips or melting wafers
- 1 teaspoon coconut oil (optional, for drizzle)
- Edible candy eyeballs (optional)
- Halloween sprinkles (optional)
- Crushed Oreo cookies (optional)
Instructions
- Add coconut or vegetable oil to a large pot. Drop in popcorn kernels, cover, and heat over medium-high. Shake occasionally until popping slows. Remove from heat and pour popped popcorn into a large mixing bowl, discarding unpopped kernels.
- If using pre-popped popcorn, measure out 10 cups and set aside.
- In a small saucepan, combine melted butter, sugar, cocoa powder, corn syrup, and salt. Whisk over medium heat until smooth and glossy (about 2-3 minutes). Remove from heat and stir in vanilla, red gel food coloring, and buttermilk or milk if using.
- Immediately pour the glaze over the warm popcorn. Toss gently with a spatula until every kernel is coated. Work quickly as the glaze sets fast.
- Spread coated popcorn onto a parchment-lined baking sheet. Let cool for 10-15 minutes until glaze sets and popcorn is crisp. Refrigerate for 5-10 minutes if needed.
- Melt white chocolate chips with coconut oil in a microwave-safe bowl (heat in 20-second bursts, stirring after each). Drizzle over cooled popcorn using a spoon or piping bag.
- Sprinkle candy eyeballs, Halloween sprinkles, or crushed Oreos on top while chocolate is still warm.
- Allow popcorn to cool until chocolate is firm (about 10 minutes).
- Break apart clusters and serve in bowls, treat bags, or jars.
Notes
For vegan adaptation, use vegan butter and dairy-free white chocolate. If popcorn gets soggy, bake at 250°F for 10-15 minutes to crisp. Gel food coloring gives the deepest red. Decorations are best added just before serving. Store in airtight container at room temperature for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 13
- Sodium: 80
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 24
- Fiber: 2
- Protein: 2
Keywords: Halloween, popcorn, red velvet, spooky snack, party food, easy recipe, kid-friendly, gluten-free, chocolate, white chocolate drizzle