Looking for a creepy yet delicious treat for your Halloween bash? Bloody Red Velvet Popcorn is a Halloween Popcorn Treat that combines crunchy popcorn with a rich, red velvet coating for a spooky popcorn snack. Perfect for movie nights, parties, or festive gatherings, this red velvet popcorn is quick to make and sure to wow with its eerie look and sweet flavor. Let’s whip up this Bloody Red Velvet Popcorn and bring some spooky fun to your table!
Why You’ll Love Bloody Red Velvet Popcorn
- Festive Flair: This Bloody Red Velvet Popcorn boasts a vibrant red hue for Halloween vibes.
- Quick Prep: Ready in under an hour for a fast festive popcorn dessert.
- Sweet and Tangy: A perfect blend of buttery and cocoa flavors in this spooky popcorn snack.
- Party-Ready: Doubles as a dessert and centerpiece for Halloween gatherings.
- Customizable: Add toppings to make this red velvet popcorn your own.
Ingredients for Bloody Red Velvet Popcorn
Here’s what you’ll need for this festive popcorn dessert (makes ~8 cups):
For the Popcorn:
- 10 cups popped plain popcorn (about ½ cup unpopped kernels or 2 microwave bags), lightly salted
For the Red Velvet Coating:
- ½ cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) light corn syrup
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- ¼ tsp baking soda
- 1–2 tsp red gel food coloring
Optional Toppings:
- ¼ cup melted white chocolate for drizzling
- Candy eyeballs
- Black sprinkles
- ¼ cup crushed chocolate cookies
Equipment
- Large mixing bowl
- Medium saucepan
- Baking sheet
- Parchment paper or silicone baking mat
- Wooden spoon or heatproof spatula
Ingredient Tips
- Popcorn: Use plain, lightly salted popcorn for the best Bloody Red Velvet Popcorn coating adhesion.
- Food Coloring: Gel coloring ensures a bold red for this spooky popcorn snack.
- Cocoa Powder: Unsweetened natural cocoa works best for this red velvet popcorn flavor.
- Butter: Swap for plant-based butter for a vegan festive popcorn dessert.
- Toppings: Candy eyeballs add a creepy touch to this Halloween popcorn treat.
Directions for Bloody Red Velvet Popcorn
Let’s make this Bloody Red Velvet Popcorn—a perfect festive popcorn dessert!
Prepare the Popcorn
I pop 10 cups of plain popcorn, removing unpopped kernels, and spread it in a large bowl. I preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper for this red velvet popcorn.
Make the Red Velvet Coating
In a medium saucepan over medium heat, I melt ½ cup butter, then add 1 cup sugar, ¼ cup corn syrup, and 2 tbsp cocoa powder, stirring until it gently boils. I let it boil for 2–3 minutes without stirring, then remove from heat and stir in 1 tsp vanilla, ¼ tsp baking soda, and 1–2 tsp red gel food coloring until foamy and vibrant for this spooky popcorn snack.
Coat and Bake
I quickly pour the hot coating over the popcorn, stirring to coat evenly. I spread it on the baking sheet and bake for 30 minutes, stirring every 10 minutes for even drying in this festive popcorn dessert.
Add Toppings and Cool
I let the popcorn cool completely, then break into pieces. I drizzle with ¼ cup melted white chocolate, sprinkle candy eyeballs, black sprinkles, or ¼ cup crushed chocolate cookies for a creepy Bloody Red Velvet Popcorn finish.
Serve
I serve in a bowl or portion into bags, enjoying this red velvet popcorn immediately.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: ~45 minutes
- Servings: 8 (about 1 cup per serving)
- Calories: ~180–200 kcal per serving
- Macros per Serving: 35g carbs, 1g protein, 10g fat, 2g fiber
Variations
Try these twists on this spooky popcorn snack:
- Vampire Theme: Add gummy fangs or red sprinkles, inspired by LaylaCooks’ Chocolate Cherry Cheesecake Bars.
- Vegan Version: Use plant-based butter for a vegan festive popcorn dessert.
- Spicy Twist: Mix in ¼ tsp cayenne for a fiery red velvet popcorn.
- Sweet-Salty: Drizzle with dark chocolate and sea salt for balance.
- Candy Mix: Stir in candy corn or mini marshmallows for a sweet Bloody Red Velvet Popcorn.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a light pairing.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a festive dessert duo.
Storage
I store leftover red velvet popcorn in an airtight container at room temperature for up to 5 days. I avoid refrigerating to maintain crunch. If needed, I refresh in the oven at 250°F (120°C) for 5–10 minutes for this festive popcorn dessert.
Serving Tips
- Presentation: Serve this Bloody Red Velvet Popcorn in a black cauldron with candy eyeballs for a spooky effect.
- Garnish: Add extra sprinkles or chocolate drizzle for flair.
- Pairing: Pair with LaylaCooks’ Coconut Cooler or a savory snack for balance.
- Portion Size: 1 cup per person as a snack or dessert.
- Occasions: Perfect for Halloween parties, movie nights, or festive gatherings.
FAQs
Here are answers to common questions about this dish:
Can I make it ahead?
Yes, prepare this Bloody Red Velvet Popcorn up to 5 days in advance for parties.
Can I use microwave popcorn?
Use plain, lightly salted microwave popcorn for the best spooky popcorn snack coating.
What cocoa powder works best?
Unsweetened natural cocoa is ideal for this red velvet popcorn flavor.
How do I get a bold red color?
Use 1–2 tsp gel food coloring for vibrant Bloody Red Velvet Popcorn.
How do I keep it crunchy?
Store airtight and avoid moisture to maintain this festive popcorn dessert’s texture.
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Conclusion
Bloody Red Velvet Popcorn is a spooky, sweet treat that’s easy to make and perfect for Halloween. This festive popcorn dessert will steal the show at any gathering. Whip up this red velvet popcorn, share with friends, and enjoy its creepy, delicious charm!
Bloody Red Velvet Popcorn
Ingredients
Popcorn Base:
- 10 cups popped plain popcorn about 1/2 cup unpopped kernels or 2 microwave bags, lightly salted if desired
Red Velvet Coating:
- 1/2 cup 1 stick unsalted butter
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1 –2 teaspoons red gel food coloring adjust for intensity
Optional Toppings:
- White chocolate drizzle
- Candy eyeballs
- Black sprinkles
- Crushed chocolate cookies
Instructions
- Prepare the Popcorn: Pop the popcorn and spread it out in a large bowl, removing unpopped kernels. Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
- Make the Red Velvet Coating: In a medium saucepan over medium heat, melt butter. Add sugar, corn syrup, and cocoa powder. Stir constantly and bring to a gentle boil for 2–3 minutes. Remove from heat, stir in vanilla, baking soda, and red gel food coloring.
- Combine & Bake: Quickly pour the hot coating over popcorn and stir to coat evenly. Spread coated popcorn onto the prepared baking sheet and bake for 30 minutes, stirring every 10 minutes.
- Cool & Serve: Let popcorn cool completely, then break into pieces. Add optional toppings like white chocolate drizzle, candy eyeballs, or black sprinkles before serving.
Notes
- Use gel food coloring for the most vibrant red without thinning the glaze.
- Work quickly when mixing — the coating sets as it cools.
- Reduce baking time slightly for a chewier texture.
- Break up clumps while still warm for even pieces.
- Store leftovers in an airtight container at room temperature for up to 5 days. Refresh in oven if needed.
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