The other night I had this genius (and what I thought to be original) idea to make red velvet popcorn. I’ve seen other flavors of popcorn floating around the net, plus with Valentine’s Day on the horizon, it sounded like a pretty epic idea. I should have known better. Someone (well, several someones) beat me to the punch.
On Instagram, I posted a screen shot of the handful of red velvet popcorn recipes I found on Pinterest. I was feeling a little deflated. However thanks to some encouragement from some of Instagram followers, I decided to try the recipe out for myself.
After digging a little deeper, I found the person who seems to have created the recipe. And, to my surprise, I know her! The fabulous Shelly of Cookies and Cups is the genius behind this yumminess. I had the pleasure of meeting Shelly last fall on my trip to Oregon. If you have yet to discover her site, you’re missing out. Seriously. She makes things like Peanut Butter Cup Crack Brownies and Oreo Icebox Cake. I kid you not. Pure deliciousness. So once you’ve read this post, why not head on over there and say hello. Her pictures are gorgeous, too.
Before we get into the details of how to make this lovely confection, I need to warn you. It’s unbelievably delicious. Now, I know I say that about a lot of things, but this stuff is super duper tasty. I’m trying to be good about what I eat, so it took every bit of my self-control not to push my entire face into this as it was drying on the counter. Seriously.
Anyway, to make this you will need to bake a red velvet cake. I just used the box variety. If you follow the recipe below, you’re only going to need about 1/3 of the cake, which is kind of an ideal situation. I just whipped up a quick batch of frosting and sent the rest of the cake to my grandparents. They were happy. You could also make a bigger batch of the popcorn and use more of the cake. Either way, it’s clearly a win-win situation.
To crumble the cake, just use your fingers. It’s a piece of cake. Pun intended.
I also added a little Crisco to my chocolate when melting it. It seems to keep the chocolate softer when it dries.
I promise you, this tastes as good as it looks.
I just packaged mine in some cello bags I picked up at Walmart (in the wedding section) and tied each bag up with some coordinating ribbon I had on hand. It’s that simple.
This would obviously make a super cute Valentine’s treat. But I always like giving gifts “just because” so it would certainly work for that as well. Whoever you give it to will be overjoyed!
Well folks, I’m signing off for the weekend. I hope you have a fabulous one. I’m going to be busy with some cleaning, organizing, and maybe a project or two. What are you up to?
Red Velvet Popcorn
- 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. white chocolate chips
- 1 tablespoon vegetable shorting (Crisco)
- 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.