Ingredients
Equipment
Method
- In a large, heavy-bottomed pot with a lid, heat the coconut oil over medium heat.
- Add 2-3 popcorn kernels to the pot. Cover and wait until they pop to test if the oil is hot enough.
- Remove the pot from the heat and add the remaining 1/2 cup of popcorn kernels. Cover and wait 30 seconds.
- Return the pot to medium heat. Gently shake the pot occasionally to prevent burning.
- Once the popping slows down to about 2-3 seconds between pops, remove the pot from the heat. Let it sit, covered, for a minute to ensure all the kernels have popped.
- Carefully pour the popcorn into a very large bowl, discarding any unpopped kernels.
- In a medium saucepan, combine the granulated sugar, melted butter, and corn syrup.
- Whisk in the cocoa powder, red food coloring, vanilla extract, and salt.
- Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, continue to cook for 1 minute, stirring continuously.
- Immediately pour the red velvet mixture over the popped popcorn.
- Quickly and gently toss the popcorn to coat it evenly using two large spoons or spatulas.
- In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until well combined.
- Add the milk (or heavy cream), one tablespoon at a time, until the frosting reaches a drizzle-able consistency. Stir in the vanilla extract.
- Drizzle the cream cheese frosting over the red velvet popcorn.
- Spread the coated popcorn in a single layer on a baking sheet lined with parchment paper to help it dry.
Notes
Store in an airtight container at room temperature for 2-3 days. To avoid soggy popcorn, work quickly while coating and spread the coated popcorn in a single layer to dry. For a thinner red velvet coating, add a teaspoon of water while cooking. Customize your popcorn by adding mini chocolate chips, sprinkles, chopped nuts, pretzel pieces, or red velvet emulsion.