Description

Bloody Red Velvet Popcorn is a sophisticated treat that blends the richness of cocoa with the bright flavor of red velvet cake, offering a crunchy texture that melts in your mouth.

Ingredients

Scale

10–12 cups Plain Air-Popped Popcor
1.5 cups Granulated Sugar
1/2 cup Unsalted Grass-Fed Butter
1/4 cup Light Corn Syrup
2 tablespoons Dutch-Process Cocoa Powder
1 teaspoon Red Food Coloring (Gel)
1/2 teaspoon Sea Salt
1 teaspoon Vanilla Extract
1/2 teaspoon Baking Soda

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Instructions

Preheat your oven to 250°F (120°C) and place popped popcorn in a large bowl
In a saucepan, combine the butter, sugar, corn syrup, and salt. Melt over medium heat, stirring constantly until emulsified
Bring the mixture to a boil for 4-5 minutes
Remove from heat and quickly whisk in cocoa powder, red food coloring, and vanilla extract
Add baking soda and whisk until aerated
Pour the syrup over popcorn and toss to coat evenly
Spread on parchment-lined baking sheets and bake for 30-45 minutes, stirring every 15 minutes
Let cool completely and break up large clumps before serving

Notes

Ensure all unpopped kernels are removed for the best texture.

Use a thermometer for accuracy when boiling the syrup.

Store in an airtight container to maintain crispness.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 185 kcal
Sugar: 18g
Sodium: 120mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 2g
Cholesterol: 15mg