Go Back
+ servings
Sarah

Bloody Red Velvet Halloween Popcorn

Red-velvet white-chocolate popcorn with an optional edible “blood” drizzle — spooky, sweet, and perfect for Halloween parties or movie nights. Quick to make, fun to serve, and hauntingly good!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 1 cup each
Course: Snack, Treat
Cuisine: American
Calories: 180

Ingredients

  • 10–12 cups popped popcorn, lightly salted
  • 12 oz (340 g) white chocolate or vanilla candy melts
  • 1–2 tsp neutral oil or cocoa butter
  • 2 tsp unsweetened cocoa powder
  • ½ tsp vanilla extract
  • red oil-based candy color, to shade
  • 1 pinch kosher salt
  • ¼ cup light corn syrup (for 'blood' drizzle, optional)
  • ½–1 tsp red gel color (for 'blood' drizzle)
  • 1 pinch unsweetened cocoa (for 'blood' drizzle)

Equipment

  • large mixing bowl
  • microwave-safe bowl
  • spatula or spoon
  • sheet pans
  • Parchment paper

Method

  • Line two sheet pans with parchment paper. Place popcorn in a very large mixing bowl.
  • Melt white chocolate or candy melts in 20–30 second microwave bursts, stirring between each until smooth. Stir in oil, cocoa powder, vanilla, and a few drops of red oil-based color to achieve the desired shade. Add a pinch of salt.
  • Pour the red-velvet coating over the popcorn and toss gently to coat evenly.
  • Spread coated popcorn on prepared sheet pans. Let set for 10–15 minutes at room temperature or chill 5 minutes until firm.
  • Optional 'Blood' Drizzle: In a small bowl, whisk light corn syrup with red gel color and a tiny pinch of cocoa for depth. Drizzle over the popcorn just before serving for a creepy effect. Break into clusters once set.

Nutrition

Calories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 5mgSodium: 85mgPotassium: 80mgFiber: 1gSugar: 14gVitamin A: 10IUCalcium: 35mgIron: 0.4mg

Notes

No candy color? Use oil- or gel-based red coloring made for chocolate — avoid water-based dye.
Allergy-friendly: Use dairy-free white chips or candy melts.
Mess control: Drizzle on parchment first, then transfer to bowls once set.
Alternate Methods:
Stovetop melt: Use a double boiler on low heat; keep all moisture out.
Air-popped base: Ideal for crunch; lightly salt before coating.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!