Bloody Red Velvet Popcorn
A festive twist on popcorn that combines the delicious flavors of red velvet cake and melted white chocolate, creating a sweet, crunchy treat perfect for any occasion.
Ingredients
Main ingredients
- 1 cup popcorn kernels May use pre-popped popcorn as an alternative.
- 1 cup red velvet cake mix Can substitute with homemade mix or chocolate cake mix.
- ½ cup white chocolate chips Yogurt-covered raisins or non-dairy chocolate can be used.
- ¼ cup butter Coconut oil or vegan butter for a dairy-free option.
- ¼ teaspoon salt
Instructions
Preparation
- Gather your ingredients and prep your workspace by cleaning your countertop and having a large mixing bowl ready.
- Pop your popcorn using an air popper or on the stovetop, following the manufacturer's instructions or cooking over medium heat in a large pot.
- In a saucepan, melt the butter and white chocolate chips over low heat, stirring continuously until smooth.
- Remove the saucepan from heat and stir in the red velvet cake mix and salt, ensuring everything is well combined.
- Combine the freshly popped popcorn with the melted mixture in a large bowl, tossing gently to coat.
- Transfer the popcorn to a lined baking sheet and spread it out in an even layer.
- Allow the popcorn to cool for 15-20 minutes until it hardens slightly.
- Once cooled, break the popcorn into clusters or smaller pieces for serving.
Notes
Store in an airtight container at room temperature for 4-5 days. Freezing is possible, but texture may change when thawed.