Bloody Red Velvet Popcorn (Print version)
Crunchy popcorn coated with red velvet cocoa flavor, red candy coating, and a glossy bloody drizzle for Halloween parties.
# Ingredients:
For the popcorn
01 -
10 cups popped plain popcorn, from about 1/3 cup kernels
02 -
1 tablespoon unsweetened cocoa powder
03 -
1 tablespoon powdered sugar
04 -
1/4 teaspoon fine salt
For the coating
05 -
12 oz (340 g) red candy melts
06 -
1 teaspoon neutral oil, plus more if needed
07 -
4 oz (115 g) white candy melts or white chocolate wafers
For the bloody drizzle
08 -
3 tablespoons light corn syrup
09 -
1/2 teaspoon red gel food color, or as needed
10 -
1 small pinch unsweetened cocoa powder
11 -
Optional Halloween sprinkles, mini marshmallows, or pretzel sticks
# Instructions:
01 -
Line a large rimmed baking sheet with parchment paper. Spread the popped popcorn over the sheet and remove any unpopped kernels.
02 -
Mix cocoa powder, powdered sugar, and salt in a small bowl. Sift it over the popcorn and toss gently with clean hands or a wide spatula.
03 -
Place the red candy melts and neutral oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each burst, until smooth and pourable.
04 -
Drizzle the red coating over the popcorn. Fold gently until the popcorn is streaked and lightly coated, then spread it back into an even layer.
05 -
Melt the white candy melts in short bursts until smooth. Drizzle over the red popcorn with a spoon or piping bag.
06 -
Stir corn syrup, red gel color, and a pinch of cocoa in a small bowl. Flick small streaks over the popcorn with a spoon for a glossy red splatter.
07 -
Let the popcorn stand at room temperature for 15-20 minutes, until the coating is firm. Break into clusters and serve.
# Good to know:
01 -
Best served the same day for maximum crunch.
02 -
Store airtight at cool room temperature for up to 4 days.
03 -
Use oil-based candy color if tinting white chocolate.