Bloody Red Velvet Popcorn
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.
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.