Looking for a spooky treat that’s both sweet and chillingly dramatic? This Bloody Red Velvet Popcorn is the ultimate Halloween party snack. With crunchy popcorn coated in red velvet chocolate and drizzled with “bloody” red syrup, it’s creepy, delicious, and guaranteed to impress your ghoulish guests.
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Bloody Red Velvet Popcorn
- Total Time: 15 minutes
- Yield: about 10 cups 1x
- Diet: Vegetarian
Description
Looking for a spooky treat that’s both sweet and chillingly dramatic? This Bloody Red Velvet Popcorn is the ultimate Halloween party snack. With crunchy popcorn coated in red velvet chocolate and drizzled with “bloody” red syrup, it’s creepy, delicious, and guaranteed to impress your ghoulish guests.
Ingredients
- 10 cups popped popcorn (about ⅔ cup kernels)
- ½ cup red velvet chocolate melts or white chocolate tinted red with food coloring
- ¼ cup red syrup (like strawberry or raspberry syrup) for the “bloody” effect
Instructions
- Spread popped popcorn on a parchment-lined baking sheet in an even layer.
- In a microwave-safe bowl, melt red velvet chocolate melts in 30-second intervals, stirring until smooth.
- Drizzle melted chocolate over popcorn and toss gently to coat.
- Drizzle red syrup over the chocolate-coated popcorn to create a dripping “bloody” look.
- Let sit for a few minutes until the chocolate sets, then break into clusters and serve.
Notes
Double drizzle for drama: layer red chocolate, let it set, then add another drizzle for extra texture. Make it spookier: top with edible candy eyeballs, black sprinkles, or crushed red velvet cookies. Fruity twist: use raspberry or strawberry syrup for a tangy finish. Make ahead: store in an airtight container up to 1 day before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: popcorn, Halloween, red velvet, spooky, chocolate, party snack
At a Glance – Servings: about 10 cups – Prep Time: 10 minutes – Cook Time: 5 minutes – Total Time: 15 minutes – Difficulty: Easy
Ingredients
- 10 cups popped popcorn (about ⅔ cup kernels) – ½ cup red velvet chocolate melts or white chocolate tinted red with food coloring – ¼ cup red syrup (like strawberry or raspberry syrup) for the “bloody” effect
Swaps & Notes – If you can’t find red velvet melts, melt white chocolate and stir in a few drops of red food coloring. – For contrast, drizzle a little dark chocolate before adding the red syrup.
Step-by-Step Instructions
- Spread popped popcorn on a parchment-lined baking sheet in an even layer. 2. In a microwave-safe bowl, melt red velvet chocolate melts in 30-second intervals, stirring until smooth. 3. Drizzle melted chocolate over popcorn and toss gently to coat. 4. Drizzle red syrup over the chocolate-coated popcorn to create a dripping “bloody” look. 5. Let sit for a few minutes until the chocolate sets, then break into clusters and serve.
Pro Tips & Variations
- Double drizzle for drama: layer red chocolate, let it set, then add another drizzle for extra texture. – Make it spookier: top with edible candy eyeballs, black sprinkles, or crushed red velvet cookies. – Fruity twist: use raspberry or strawberry syrup for a tangy finish. – Make ahead: store in an airtight container up to 1 day before serving.
Serving Suggestions
Serve in black or red bowls, package in spooky treat bags, or set out in a cauldron for a haunted party. Pair with scary movies or as a Halloween dessert table centerpiece.
Storage & Reheating
Keep popcorn in an airtight container at room temperature for up to 2 days. Avoid the fridge. To refresh, place on a baking sheet and heat in a 200°F (93°C) oven for 3–4 minutes.
Troubleshooting
- Chocolate pooling? Spread popcorn thinner or drizzle in layers. – Syrup running off? Use a thicker syrup or drizzle in a zigzag pattern. – Popcorn soggy? Re-crisp in the oven for a few minutes.