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–+ 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!
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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 Equipment Method Nutrition Notes

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.
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