Red Velvet Popcorn

Popped popcorn coated in melted white chocolate and covered in crumbled red velvet cake.

Course Snack

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 656kcal

Author Whitney Wright

Ingredients

1 box red velvet cake mix baked according to package directions
1 1/2 cups white chocolate chips
1 teaspoon vegetable shortening
12 cups freshly popped popcorn about 1/3 cup popcorn kernels

Instructions

Once the cake has been baked, remove it from the oven and let it cool. Once cool, crumble about 1/3 of the cake into small pieces. You’ll need 4 cups of crumbled cake.
In a medium size bowl add the white chips and vegetable shortening. Microwave at half power in 30 second intervals, stirring after each, until fully melted. *
Line 1 baking sheet with wax paper. Spread the popcorn over the baking sheet. Drizzle the melted white chocolate over the popcorn, and gently toss to coat. **
Immediately sprinkle the red velvet cake crumbs over the white chocolate covered popcorn. Gently toss until the popcorn is evenly coated with the cake crumbs.
Let the chocolate set. Serve!

Notes

* You can also melt the chocolate over a double boiler if you'd prefer.

**OR you can place the popcorn in a large bowl and drizzle the white chocolate over the popcorn. Toss to coat. THEN spread the white chocolate covered popcorn on the wax paper lined baking sheet and sprinkle the cake crumbs overtop.

Nutrition