For the third year in a row, we were lucky enough to have all of our very best NYC friends and family over to our house (and Chris) to celebrate the best of the holiday season together. Our now-annual Christmas party brought all of our favorite NYC people together in one room to eat, drink, and have a great time. It’s always a really special experience and this year was the best yet. If we could have everyone we love from all over the world it would be EVEN better, but then again, we just did that at our wedding :).
True to form, B & I put a lot of work into making tons of homemade treats to fill our table (B the cocktail version of “dinner” and I the desserts), and one of my favorites on my side was the red velvet popcorn. Funny enough, when one Googles “red velvet popcorn” the majority of recipes are fresh popped popcorn mixed with red velvet crumbs. Um…. weird. I wanted to make a popcorn that all had the delicious flavors of red velvet cake, but without the cake. And this is just the recipe. Bright red for the season, rich with cocoa flavor, and a crunch that is addictive.
And hey – Valentine’s Day is coming, so if you have a special someone you want to make a red, romantic-y, homemade sweet treat for, it’s a good one to give a go.
Red Velvet Cake Popcorn with White Chocolate Drizzle (adapted from Cravings Of A Lunatic)
- ½ cup brown sugar
- ½ cup light corn syrup
- ½ stick butter
- 4 tablespoons cocoa
- ½ teaspoon vanilla
- 1/2 teaspoon kosher salt
- 10 cups popcorn
- Red food coloring (about 1 tbsp, but add based on the color you want)
- 1/2 cup of white chocolate, melted
- Preheat oven to 250 degrees.
- Pop your popcorn ahead of time (fresh is best!)
- In a large saucepan combine the sugar, corn syrup, butter, cocoa, vanilla, salt, and cook over medium heat until well combined and a bit bubbly. Remove from heat. Add the food coloring and whisk until well combined.
- Allow to cool for 10 minutes to close to room temperature (room temp on a hot July day that is) so the popcorn doesn’t shrink when you pour.
- Pour over popcorn and mix thoroughly until evenly coated.
- Pour the popcorn on the parchment lined cookie sheet.
- Place in oven for 30 to 60 minutes – the goal is to remove the moisture to create crunchy popcorn clusters. Turn it over with a spatula every 15 minutes or so.
- Remove from oven and allow to cool.
- Once cool, melt white chocolate and drizzle over the top with a fork.
- Let cool, break apart, and go to TOWN.