Description
Sweet, spooky, and wildly addictive, this Bloody Red Velvet Popcorn brings classic red velvet vibes to a crunchy Halloween snack. It’s perfect for movie nights, class parties, and any table of Halloween party food ideas when you want big drama with minimal effort.
Ingredients
10 cups air-popped popcorn (about 1/2 cup kernels), unseasoned
12 oz (340 g) white chocolate chips or vanilla candy melts, for coating
1 tbsp (14 g) unsalted butter or 1 tsp coconut oil, to smooth the melt
1 tbsp unsweetened cocoa powder, classic red velvet flavor
1 tsp pure vanilla extract, warm bakery aroma
1/8 tsp fine sea salt, balances sweetness
6 oz (170 g) red candy melts, for the “bloody” drizzle
1 tsp coconut oil, to thin red drizzle (optional)
2 tbsp red sanding sugar, extra sparkle (optional)
1/4 cup candy eyeballs or mini chocolate chips, spooky garnish (optional)
Instructions
1. Line two large baking sheets with parchment paper. Set aside.
2. Place the popcorn in a very large mixing bowl. Pick out any unpopped kernels so nobody chips a fang.
3. In a microwave-safe bowl, combine white chocolate and butter (or coconut oil). Microwave in 20–30 second bursts, stirring after each, until smooth (about 1–2 minutes total). You can also melt over a double boiler.
4. Whisk in cocoa powder, vanilla, and salt until fully dissolved and glossy.
5. Pour the chocolate mixture over the popcorn. Using two spatulas, gently toss until the popcorn is evenly coated.
6. Spread coated popcorn onto the prepared baking sheets in a single layer.
7. Melt the red candy melts (with 1 tsp coconut oil if you like) in 20–30 second bursts, stirring until smooth. Drizzle generously over the popcorn to create the “bloody” effect.
8. If using, sprinkle on red sanding sugar and press in candy eyeballs or mini chips while the drizzle is still tacky.
9. Let set at room temperature 15–20 minutes (or 10 minutes in the fridge). Break into clusters.
10. Serve in bowls, paper treat bags, or a black cauldron for maximum Halloween-themed food flair.
Notes
Make-ahead: Store in an airtight container at room temperature for up to 3 days. Avoid the fridge—moisture makes popcorn soggy.
Microwave popcorn: Use plain or lightly salted only. Butter flavors can clash with the chocolate.
No red candy melts? Tint 1 cup (170 g) melted white chocolate with red gel food coloring.
Allergy-friendly tips: Use dairy-free chips and coconut oil to make this dairy-free; verify candy eyeballs if needed.
Party swap: Mix in pretzels or corn cereal for extra crunch and bigger batch yields—great for halloween meals and large gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack, Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 247
- Sugar: 28 g
- Sodium: 60 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg
Keywords: Bloody Red Velvet Popcorn, halloween snack, halloween meals, halloween party food ideas, halloween themed food, red velvet popcorn, spooky popcorn, party snack