Here’s what you will need:
8 cups popped popcorn (1/2 cup unpopped kernels) (OR you could do what I did and pop two standard-size bags of popcorn in the microwave.)
3 cups red velvet cake crumbs (about 1/3 of a 9 x 13 cake)
22 oz. (2 bags) white chocolate chips
1 tablespoon of Crisco
Let’s get poppin’!
First pop your popcorn using an air popper or the stove. Again, you can cheat like I did and just use the microwave variety. (I used plain fat-free popcorn.)
Next, melt your white chocolate chips along with the Crisco in a double broiler on the stove.
Transfer your popcorn to a large bowl, making sure to remove any unpopped kernels. Pour the melted chocolate over the popcorn and stir to coat completely.
Pour the popcorn onto a waxed paper lined service and sprinkle with your red velvet crumbs. To get a heavy crumb coating turn the popcorn over with a spoon and sprinkle again with the red velvet crumbs. Repeat this step until you’re happy with the coverage.
Let the chocolate set before eating or packaging.