Description
A festive red velvet popcorn treat with a cocoa coating, cream cheese drizzle, and Halloween candy crunch that stays crisp for hours.
Ingredients
Scale
- 12 cups popped popcorn
- 10 oz red candy melts
- 1–1.5 tbsp natural cocoa powder
- 1 tsp vanilla extract
- 1–2 tsp neutral oil (as needed)
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tbsp milk
- pinch fine salt
- 1.5 cups mini pretzels or salted nuts
- 1 cup Halloween candies (candy corn or M&Ms)
Instructions
- Pop 12 cups of popcorn and remove unpopped kernels.
- Melt red candy melts at 50% power in the microwave or on the stovetop; stir until smooth.
- Whisk in cocoa powder and vanilla extract. Thin the mixture with neutral oil if it is too thick.
- Toss half the popcorn with half the coating. Repeat with the remaining popcorn and coating.
- Spread the coated popcorn on parchment paper. Let it set for 10-15 minutes.
- Beat the cream cheese until smooth. Whisk in powdered sugar, milk, and a pinch of salt until the mixture is pourable.
- Drizzle the cream cheese mixture lightly over the popcorn.
- Add pretzels or nuts and Halloween candies. Allow to set for 15 minutes.
- Break the popcorn mixture into clusters and serve. Store in an airtight container. Refresh in a 200°F oven for 5-8 minutes if needed to revive crispness.
Notes
- Keep the candy coating thin to maintain popcorn crunch.
- Add candy corn or delicate candies at the end to prevent melting.
- Use oil-based coloring with real chocolate to prevent seizing.
- For a dairy-free version, use vegan chocolate chips and vegan cream cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack, Dessert
- Method: Stovetop, Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg