Description
Delight in the sweet and festive Red Velvet Popcorn, a fun twist on classic popcorn combining the rich flavors of red velvet cake crumbs and creamy white chocolate. This easy-to-make treat is perfect for parties, movie nights, or anytime you want a unique snack that’s both colorful and delicious.
Ingredients
Scale
Red Velvet Cake
- 1 box red velvet cake mix, baked according to package directions (yielding about 4 cups of crumbled cake from 1/3 of the cake)
Popcorn Mixture
- 12 cups freshly popped popcorn (about 1/3 cup popcorn kernels)
- 1 1/2 cups white chocolate chips
- 1 teaspoon vegetable shortening
Instructions
- Bake and Crumble Cake: Prepare the red velvet cake according to the package instructions and bake it in the oven. After baking, allow the cake to cool completely. Once cool, crumble about one-third of the cake into small pieces, ensuring you have approximately 4 cups of crumbled cake for topping.
- Melt White Chocolate: In a medium bowl, combine the white chocolate chips and vegetable shortening. Microwave at half power in 30-second intervals, stirring thoroughly after each interval, until the chocolate is fully melted and smooth. Alternatively, melt the chocolate using a double boiler if preferred.
- Coat Popcorn with Chocolate: Line a baking sheet with wax paper. Spread the freshly popped popcorn evenly over the sheet. Drizzle the melted white chocolate over the popcorn and gently toss to ensure the popcorn is evenly coated.
- Add Cake Crumbs: Immediately sprinkle the crumbled red velvet cake evenly over the white chocolate-coated popcorn. Gently toss the mixture until the popcorn is evenly coated with cake crumbs, creating a festive look and flavor.
- Set and Serve: Allow the white chocolate to set and harden at room temperature before serving. This will help hold the cake crumbs in place and give a satisfying crunch to your Red Velvet Popcorn.
Notes
- You can melt the white chocolate chips and shortening over a double boiler instead of microwaving, which helps prevent burning.
- For an alternative method, place the popcorn in a large bowl, drizzle the melted white chocolate over it, toss to coat, then spread on a wax paper-lined baking sheet and sprinkle the cake crumbs evenly over the top.
- Ensure the cake is completely cooled before crumbling to avoid soggy crumbs.
- Store leftovers in an airtight container to keep the popcorn fresh and crunchy.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 18g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
