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–+ servings
Bloody Red Velvet Popcorn

Bloody Red Velvet Popcorn

The Crispy Chef
This creepy-sweet Halloween snack combines air-popped popcorn with red velvet cake mix and white chocolate, topped with a blood-red candy drizzle. It's addictive, striking, and shockingly easy to make.
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Prep Time 30 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 8 cups
Calories 210 kcal

Equipment

  • Large mixing bowl or roasting pan
  • 2 baking sheets
  • Parchment paper
  • Microwave-safe bowls
  • Spatula or spoon
  • Piping bag or ziplock bag (for drizzle)

Ingredients
  

  • 16 cups plain popped popcorn (about ½ cup unpopped kernels)
  • 3 tbsp red velvet cake mix
  • 2 cups white chocolate chips or candy melts
  • 2 tbsp vegetable oil
  • 0.5 tsp vanilla extract
  • optional red gel food coloring
  • 0.5 cup mini chocolate chips (optional)
  • 0.5 cup white chocolate chips (for texture)
  • optional freeze-dried strawberries or raspberries, crushed
  • 1 cup white candy melts or white chocolate chips (for drizzle)
  • 1 tsp corn syrup
  • to tint red gel food coloring (for drizzle)

Instructions
 

  • Pop your popcorn using air-popper, stovetop, or microwave — just ensure it’s plain and unsalted. Pour into a large bowl, removing all unpopped kernels.
  • In a microwave-safe bowl, melt white chocolate chips with vegetable oil in 30-second bursts. Stir until smooth. Add cake mix, vanilla, and red gel coloring. Mix well.
  • Pour coating over popcorn and fold gently until evenly coated. Add mix-ins like mini chips or freeze-dried berries while still wet so they stick.
  • Spread coated popcorn on parchment-lined baking sheets. Let sit for 15–20 minutes or refrigerate 10 minutes until set.
  • Melt candy melts for drizzle. Add red gel coloring and corn syrup. Transfer to a bag and drizzle randomly over popcorn. Let it look messy and bloody!
  • Let drizzle harden for 15 minutes. Break up clusters and serve or store in airtight containers.

Notes

Use plain popcorn — buttered varieties will clash with the sweet coating. You can prep this 5 days ahead. Let coated popcorn dry fully to avoid sogginess. Add crushed freeze-dried berries or swap in dark chocolate to balance sweetness. Skip drizzle for a more subtle treat.

Nutrition

Calories: 210kcalCarbohydrates: 29gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 45mgPotassium: 90mgFiber: 2gSugar: 19gVitamin A: 20IUCalcium: 50mgIron: 1.2mg
Keyword bloody popcorn, easy halloween treats, halloween popcorn, red velvet popcorn
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!