Bloody Red Velvet Popcorn
Popcorn coated with red velvet chocolate and drizzled with red syrup for a spooky snack.
Equipment
- Baking Sheet
- Microwave-safe bowl
Ingredients
- 10 cups popped popcorn
- ½ cup red velvet chocolate melts
- ¼ cup red syrup (grenadine or red icing)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Spread the popped popcorn evenly on a baking sheet lined with parchment paper.
- In a microwave-safe bowl, melt the red velvet chocolate in 30-second intervals, stirring after each until smooth.
- Drizzle the melted red velvet chocolate over the popcorn and toss gently to coat evenly.
- Drizzle the red syrup over the coated popcorn to create a 'bloody' effect.
- Let it set at room temperature or in the fridge for about 15-20 minutes until the chocolate hardens.
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Notes
Store in an airtight container at room temperature for up to 3 days.