Description
Crunchy popcorn coated in a red velvet candy glaze, then decked with spooky sprinkles and candy eyeballs. Festive, easy, and perfect for Halloween parties or movie night.
Ingredients
10 cups plain popped popcorn (air-popped or lightly salted)
1/2 cup unsalted butter
1/2 cup granulated sugar
1/4 cup light corn syrup (or honey)
1/2 cup red velvet cake mix (dry)
1 teaspoon vanilla extract
2–4 drops red gel food coloring (optional, for deeper red)
1/8 teaspoon fine salt
2 tablespoons Halloween sprinkles
2 tablespoons candy eyeballs (optional)
1/2 cup crushed chocolate sandwich cookies (optional)
2 ounces white chocolate, melted for drizzle (optional)
Instructions
1. Heat oven to 250°F (120°C). Line a large baking sheet with parchment.
2. Place popcorn in a very large bowl and remove any unpopped kernels.
3. Melt butter in a medium saucepan over medium heat.
4. Stir in sugar, corn syrup, and vanilla; simmer 1–2 minutes until glossy.
5. Whisk in red velvet cake mix until smooth; add food coloring and salt.
6. Immediately pour glaze over popcorn; toss gently until evenly coated.
7. Spread popcorn on the prepared sheet in an even layer.
8. Bake 30 minutes, stirring once halfway, until dry and crisp.
9. Cool completely. Drizzle melted white chocolate, then add sprinkles, eyeballs, and cookie crumbs.
10. Break into clusters and serve. Store airtight at room temp up to 4–5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes