Description
These dramatic red velvet popcorn clusters are crunchy, sweet, and perfect for Halloween parties. With a rich cocoa-vanilla coating, chocolate drizzle, and spooky toppings, they’re a festive treat that’s easy to make and always a crowd-pleaser.
Ingredients
- 8 cups freshly popped popcorn (about 150g, plain, unsalted)
- 2 cups mini marshmallows (about 100g)
- 1/2 cup unsalted butter (113g), melted
- 1/2 cup granulated sugar (100g)
- 2 tbsp unsweetened cocoa powder (15g)
- 2 tsp buttermilk powder (optional)
- 2 tsp vanilla extract
- 1/2 tsp salt
- Red gel food coloring (about 1/2 tsp or more)
- 1 cup semi-sweet chocolate chips (175g), melted
- 1/2 cup white chocolate chips (85g), melted
- Candy eyeballs or Halloween sprinkles (as desired)
- Crushed Oreos (optional)
Instructions
- Pop enough kernels to make 8 cups popcorn. Remove any unpopped kernels and place popcorn in a large mixing bowl.
- In a medium saucepan over medium heat, melt butter. Add mini marshmallows and stir until melted and smooth (about 2-3 minutes).
- Sprinkle in sugar, cocoa powder, buttermilk powder, and salt. Stir until glossy and thick. Remove from heat.
- Mix in vanilla extract and red gel food coloring (start with 1/2 tsp, add more as needed for a deep red).
- Immediately pour the red velvet mixture over the popcorn. Using a rubber spatula, gently fold the coating into the popcorn until evenly coated.
- Scoop handfuls of coated popcorn onto a lined baking sheet, pressing gently into clusters about 2 inches wide. You should get around 12-18 clusters.
- Let clusters cool at room temperature for 20-25 minutes, or refrigerate for 10 minutes to set.
- In microwave-safe bowls, melt semi-sweet and white chocolate chips in 30-second intervals, stirring between each, until smooth.
- Drizzle melted chocolate over clusters using a spoon or piping bag.
- While chocolate is still warm, sprinkle clusters with candy eyeballs, Halloween sprinkles, and crushed Oreos (if using).
- Let clusters sit until chocolate is firm (about 15-20 minutes at room temperature). Serve or store.
Notes
For gluten-free clusters, use certified gluten-free popcorn and toppings. For vegan clusters, substitute coconut oil or vegan margarine for butter and use vegan marshmallows and dairy-free chocolate chips. Add toppings while chocolate is still wet for best adhesion. Lightly grease hands with coconut oil before forming clusters to reduce mess. Store in an airtight container for up to 3 days at room temperature or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cluster (about 45g)
- Calories: 120
- Sugar: 9
- Sodium: 80
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 1
Keywords: Halloween, popcorn clusters, red velvet, party treat, chocolate drizzle, spooky snacks, easy dessert, kid-friendly, gluten-free option, vegan option