What flavor is red velvet popcorn?

Red velvet popcorn blends the classic tangy cocoa flavor of red velvet cake with sweet white chocolate coating. It’s rich, slightly chocolatey, and lightly vanilla-scented, kind of like biting into a red velvet cupcake in popcorn form. The cocoa adds depth while the white chocolate gives it a creamy finish.

Can I make red velvet popcorn ahead of time?

Absolutely. Red velvet popcorn is ideal for making ahead. Once cooled and set, store it in an airtight container at room temperature for up to 5 days . Just make sure it’s fully dried before sealing, or you risk soggy popcorn. It also makes a great make-ahead treat for Halloween parties or treat bags.

How do I keep popcorn from getting soggy when coated?

To avoid soggy popcorn, use air-popped or lightly salted popcorn, skip anything buttery or greasy. Always let it cool before coating, and ensure your melted chocolate mixture is smooth but not runny. After tossing with the coating, spread the popcorn on parchment paper and let it cool fully before storing.

Can I make this recipe without white chocolate?

Yes! If you prefer, you can use red candy melts or even a mix of coconut oil and powdered sugar with cocoa for a dairy-free version. While white chocolate helps deliver that rich flavor and creamy texture, it’s easy to swap depending on your needs. You could even try a version like my Eyeball Jello Shots to serve alongside for a spooky party duo.

Red Velvet Popcorn: Bloody Halloween Treat You’ll Crave

Ingredients

Scale

10 cups popped plain popcorn (about 1/2 cup kernels)

12 oz white chocolate or white candy melts

1–2 tbsp unsweetened cocoa powder

6–8 drops red gel food coloring (plus 1 drop black for extra depth, optional)

1 tsp vanilla extract

Halloween sprinkles or edible eyes (optional)

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Instructions

1. Pop the popcorn and remove any unpopped kernels. Spread in a large bowl.

2. Melt white chocolate in 20-second bursts, stirring until smooth.

3. Stir cocoa powder, vanilla, and food coloring into melted chocolate.

4. Drizzle red chocolate over popcorn and toss gently until fully coated.

5. Spread coated popcorn on parchment-lined sheet to cool and set.

6. Once set, add sprinkles or edible eyes if using. Store in airtight container.

Notes

Use air-popped or lightly salted popcorn for best results.

Let the chocolate mixture cool slightly before mixing to avoid soggy popcorn.

For extra “bloody” look, add a drop of black food coloring.

Author: Chef Saly
Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Snacks
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 14g
Sodium: 40mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 2g
Cholesterol: 2mg