Description
A festive red velvet popcorn coated in white chocolate and cake mix, perfect for movie night, Halloween parties, or edible gifts—crunchy, colorful, and easy to make.
Ingredients
Popcorn kernels 1/2 cup (or 12 cups plain popped)
White chocolate chips or vanilla candy melts 1 1/2 cups
Red velvet cake mix 1 cup (heat-treat; see Step 1)
Neutral oil 1 teaspoon (optional, for smoother melting)
Red gel food coloring 4–6 drops
Halloween sprinkles 2–3 tablespoons
Mini marshmallows 1 cup (optional)
Dark chocolate 1/4 cup, melted (optional drizzle)
Fine sea salt 1/8 teaspoon
Instructions
1. Heat-treat cake mix: spread on a sheet and bake at 300°F for 5 minutes or microwave in 30-second bursts, stirring, until 165°F; cool.
2. Line a baking sheet with parchment. Pop popcorn and remove unpopped kernels; place 12 cups in a large bowl.
3. Melt white chocolate or candy melts gently (microwave 50% power, stirring every 20–30 seconds). Stir in oil if thick.
4. Whisk in cooled heat-treated cake mix until smooth; add red gel coloring to desired brightness.
5. Pour coating over popcorn; add salt. Fold gently with a spatula until evenly coated.
6. Spread popcorn onto the parchment-lined sheet in a single layer.
7. Top with sprinkles and mini marshmallows while still tacky.
8. Drizzle melted dark chocolate over the top (optional).
9. Let set at room temperature 20–30 minutes until firm, then break into clusters.
10. Serve immediately or store airtight at room temperature up to 4–5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes