Let Me Tell You About Bloody Red Velvet Popcorn…
Okay, so if you’d told me even a couple years ago I’d be making something as bizarre-sounding as Bloody Red Velvet Popcorn, I’d have laughed you right out of my kitchen. But here we are. The first time I made this was actually for a Halloween movie night — my niece, who’s obsessed with anything spooky, begged for something “bloody but not too scary.” Also, she wanted something crunchy. Kids, right? Anyway, what started as a wild experiment (with me side-eyeing my red food coloring like it was about to stage a coup) ended up as one of our family’s weirdest, most-requested snacks. And, if I’m honest, it’s a lot easier than it has any right to be. The first batch, though, turned my fingers red for days. Pro tip: gloves are a good plan! Or just embrace your inner mad scientist.
Why You’ll Love This – Or At Least Why I Make It
I make this whenever I’m feeling a little extra — or honestly, whenever I want people to do double-takes when I show up to a potluck. My family goes nuts for it because it manages to taste like a cross between velvet cake and movie popcorn (I know, odd combo, but trust me). Plus, on a practical note, it’s really fun to eat with a scary movie. If you’ve got kids, they’ll probably sneak handfuls before it’s even set. Actually, I find it tastes even better the next day, but…well, it’s never lasted that long at my place to really test that theory.
Alright, Here’s What You’ll Need (And My Usual Substitutions)
- 8 cups popped popcorn (about 1/2 cup of kernels) – I actually just use bagged, plain popcorn when I’m lazy. Don’t tell anyone.
- 1/2 cup unsalted butter (or whatever’s lurking in the fridge, honestly)
- 1 cup granulated sugar (my gran swore by cane sugar, but regular works fine)
- 1/4 cup buttermilk (yogurt thinned with milk works too. Or skip it & use plain ol’ milk if you must)
- 1 tbsp unsweetened cocoa powder (I’ve used hot chocolate powder in a pinch, but it’s sweeter)
- 1 tsp vanilla extract (sometimes I toss in almond if I’m feeling fancy)
- 1 tbsp red food coloring (Gel is more dramatic, but liquid’s fine. Beet juice? Tried it — not red enough!)
- 1/4 tsp baking soda
- Pinch of salt, for balance (I usually just grab a small handful)
- Optional: white chocolate chips or candy eyeballs for topping
Let’s Get This Show on the Road (Here’s How I Do It)
- First, prep a big ol’ baking sheet with parchment paper — or foil, if that’s all you’ve got. Don’t skip this unless you enjoy chiseling popcorn off trays.
- Pop your popcorn. Air popper’s easiest, but microwave’s fine. Just make sure to get rid of all those pesky unpopped kernels (I once nearly broke a tooth, so now I give the bowl a good shake).
- In a saucepan, melt the butter on medium. Add sugar, buttermilk, cocoa, and salt. Let it bubble until it looks syrupy — about 3-4 minutes. Don’t wander off, it can burn fast; learned that the smoky way.
- Take off the heat. Add vanilla, red food coloring, and baking soda. Stir! It’ll foam up (this part always reminds me of those science fair volcanoes).
- Working fast, pour the red lava over your popcorn. Toss with a spatula or your hands (gloves, seriously!) until coated.
- Spread the popcorn onto your prepped tray. If you’re adding white chocolate, drizzle it on now. Or add candy eyeballs here for the full Halloween effect.
- Bake at 120°C (250°F) for 30 minutes, stirring halfway through. Don’t skip this, or your popcorn will be sticky, not crisp. Trust me, I tried.
- Cool completely before breaking into chunks. Or, you know, just dig in while it’s warm — it’ll be gooier, but who cares?
Some Things I’ve Learned Along the Way (Notes)
- If your popcorn goes a bit soft, just pop it back in the oven for 10 mins. Works like a charm.
- Using too much food coloring can make your popcorn taste weirdly metallic. Go easy!
- Baking soda is what makes the coating crunchier. I forgot it once and ended up with a chewy mess.
- On second thought, white chocolate chips melt best if you zap them in the microwave and drizzle, rather than tossing on whole.
I Messed Around With These Variations (Some Worked, Some… Eh)
- Swapped the red for purple for a “witchy” vibe — looked cool, tasted the same.
- Tried adding cinnamon: not bad, but a little odd with the cocoa. Maybe skip?
- Once used coconut oil instead of butter (ran out) — honestly, it tasted tropical and strange, but not in a terrible way.
Don’t Have All the Gear? Here’s What I Do
I’ve made this with nothing but a saucepan, a big mixing bowl, and a baking tray. No air popper? Microwave works, or even store-bought ready-popped popcorn — just avoid anything buttered or super salty. No spatula? Use your hands, but wear gloves (or, if you like, go red-fingered for the day and freak out your friends).
How I (Try To) Store This – But It Usually Disappears
Technically, you should keep it in an airtight container at room temp for up to 5 days. But honestly, at my place, it never lasts more than a day. If you’re somehow not devouring it all, I’ve heard it freezes too — just never managed to have any left to try!
How We Serve It (Or: The Popcorn Bowl Disappearing Act)
This is amazing in big bowls for movie nights (especially with a good old horror flick — or Scooby-Doo, if you’re my nephew). Sometimes I serve it in little paper cones for parties, which makes it feel extra festive; plus, no dishes. My sister likes to sprinkle a pinch of flaky salt on top, which I thought was weird but…actually, it’s pretty great.
Stuff I Learned the Hard Way (Pro Tips)
- I once tried rushing the syrup stage and ended up with grainy sugar bits — don’t do that, let it bubble a bit!
- Don’t skip the baking step or you’ll just have a sticky, clumpy mess (been there, regretted it).
- If your popcorn isn’t coated evenly, pour half the syrup, toss, then the rest. Saves a lot of hassle.
Real Questions I’ve Actually Gotten (FAQ)
- Q: Can I use microwave popcorn?
A: Yup. I do it all the time; just skip the super buttery stuff or the flavor will clash. Or maybe you like that — go wild. - Q: Is this actually ‘velvet’ flavored, or just red?
A: It’s got cocoa and buttermilk, so it’s sort of like red velvet cake, but, you know, popcorn-y. Not exactly a cake, but the vibe’s there. - Q: Can I make it without food coloring?
A: You can, but it’ll be more “muddy brown velvet popcorn.” Still tasty, not as dramatic. Beet juice? I tried — not red enough. - Q: Where’d you learn this recipe?
A: A mashup of a few online ideas — check Sprinkles for Breakfast for inspo, or this Bigger Bolder Baking version (but I like my own best, of course). - Q: Can you make it in advance?
A: Yes, but as I said, good luck keeping it around. Actually, I think it tastes better after a day anyway — if it lasts that long.
Anyway, if you give this Bloody Red Velvet Popcorn a go, let me know how it turns out. Or if you come up with your own weird twist! And if you find a way to get the red off your fingers faster, please tell me your secrets.
Ingredients
- 8 cups popped popcorn (about 1/2 cup unpopped kernels)
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup buttermilk
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
Instructions
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1Line a large baking sheet with parchment paper and spread the popped popcorn evenly over the surface.
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2In a medium saucepan over medium heat, melt the butter. Stir in the sugar, buttermilk, and cocoa powder. Bring to a gentle boil, stirring constantly.
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3Remove the saucepan from heat and stir in the red food coloring and vanilla extract until the mixture is smooth and vibrant red.
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4Quickly pour the red velvet mixture over the popcorn and toss to coat all pieces evenly. Allow to cool for 5 minutes.
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5Melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth. Drizzle the melted white chocolate over the coated popcorn for a ‘bloody’ effect.
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6Let the popcorn set for 10 minutes or until the coating is firm. Break into clusters and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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