Red Velvet Popcorn

This Red Velvet Popcorn is the perfect sweet and crunchy treat that combines fluffy popcorn, rich red velvet cake crumbs, and creamy white chocolate. It’s a colorful, festive snack that I love to make for holidays, parties, or just when I’m craving something special.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to make and always a crowd favorite. The mix of salty popcorn with the sweetness of red velvet and white chocolate is irresistible. I also like that I can make it ahead of time, and it holds up well for gifting or snacking. Plus, it looks beautiful with the pop of red against the white drizzle.

Ingredients

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)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by preparing the popcorn, either popping kernels on the stovetop or using microwave popcorn. I make sure to remove any unpopped kernels.
2. I spread the popcorn out onto a large baking sheet lined with parchment paper.
3. I sprinkle the red velvet cake crumbs evenly over the popcorn, making sure it’s well distributed.
4. In a microwave-safe bowl, I melt the white chocolate chips with the vegetable shortening in 20–30 second intervals, stirring until smooth.
5. I drizzle the melted white chocolate mixture over the popcorn and cake crumbs, tossing gently so everything is coated.
6. I let the popcorn mixture sit until the chocolate hardens, then I break it into clusters and serve.

Servings and Timing

This recipe makes about 12 servings. The prep and assembly take around 20 minutes, and the cooling time is about 30 minutes.

Variations

I sometimes swap the white chocolate for dark or milk chocolate to change up the flavor. I also like adding sprinkles for a festive touch or drizzling with colored candy melts for holidays. For extra richness, I’ve added crushed Oreos or even mini marshmallows.

Storage/Reheating

I keep the Red Velvet Popcorn in an airtight container at room temperature for up to 4 days. I don’t reheat it since the chocolate would melt, but if I want to refresh it, I simply spread it on a baking sheet and let it sit uncovered for a few minutes to crisp back up.

FAQs

Can I use store-bought popcorn?

Yes, I can use plain store-bought popcorn as long as it’s not heavily buttered or flavored.

Can I use a boxed red velvet cake mix?

Yes, I usually bake a simple red velvet cake from a boxed mix and use the crumbs for this recipe.

How do I prevent the popcorn from getting soggy?

I make sure the popcorn is completely cooled before mixing with chocolate and crumbs.

Can I make this ahead of time?

Yes, I like to make it a day ahead and store it in an airtight container.

Can I freeze Red Velvet Popcorn?

I don’t recommend freezing since the popcorn can lose its crunch.

What can I use instead of shortening?

I sometimes use coconut oil instead of shortening when melting chocolate.

Can I make this gluten-free?

Yes, if I bake a gluten-free red velvet cake for the crumbs, the rest of the recipe is naturally gluten-free.

Can I use candy melts instead of white chocolate?

Yes, candy melts work well and add more color options.

How do I keep the popcorn from sticking together too much?

I spread the popcorn out evenly and toss lightly to prevent large clumps.

Can I gift this recipe?

Yes, I love packaging it in clear bags or tins for a festive homemade gift.

Conclusion

This Red Velvet Popcorn is one of my favorite easy desserts to make when I want something fun, colorful, and delicious. I love how the combination of popcorn, red velvet cake, and white chocolate creates a unique treat that’s perfect for sharing or gifting. It’s quick, versatile, and always makes an impression.

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