Red Velvet Popcorn

Recently, I decided to request an invitation to Pinterest. I didn't really understand all the hype, but figured I would give it a try and see what the big deal is. Little did I know that I would get hooked. Seriously, if someone could pay me to test all the recipes I've pinned so far, I might not need another job. I came across a recipe for red velvet popcorn while trying to find a treat to make for my students for Valentine's Day. It turned out pretty well, but the cake crumbs did not stick to the popcorn as well as I would have liked. Also, when coating white popcorn with white chocolate, it was pretty tricky to see how much of the popcorn was actually coated. When in doubt, just keep mixing. I used fewer chocolate chips than the recipe called for because I didn't have enough, which maybe explains my loose cake crumbs. I also made a batch with semi-sweet chocolate chips, which was much easier to coat evenly because I could see the color, but I preferred the taste of the white chocolate. At any rate, I shared some with my pastor's daughter and she seemed happy with it, so I guess loose cake crumbs aren't too big of a deal!

Red Velvet Popcorn
from: Pinterest {http://cookiesandcups.com/red-velvet-popcorn/}

What You Need
8 cups popped popcorn {1/2 cup kernels} - Don't use popcorn that's full of butter! Plain popcorn is perfect for this.
Approx. 1/4 of a 9x13 red velvet cake {from a mix is fine, but from scratch works too}
20 oz. white chocolate chips {I only used 10 oz. per batch.}

What To Do
1. Bake red velvet cake in a 9x13 baking pan according to cake mix directions.
2. Once partially cooled, place 1/4 of the cake into a bowl. Using a fork, crumble cake until only crumbs remain.

3. Pop popcorn. Melt white chocolate over a double boiler.

4. Pour chocolate over popcorn and toss gently until coated.
5. Pour popcorn-chocolate mixture onto a sheet of waxed paper. Sprinkle cake crumbs and press down gently.
6. Allow to sit until chocolate is dry.

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