Red Velvet Popcorn

Ingredients

• 8 cups popped popcorn, 1/2 cup un-popped kernels
• 3 cups red velvet cake crumbs (about 1/4 of a 9x13 cake)
• 20 oz white chocolate or white melting candy, such as almond bark or disks

Directions:

1. Pop the popcorn in an air popper into a large bowl.
2. Melt your white chocolate according to package directions. I use a double boiler for white chocolate.
3. Pour the melted chocolate over the popcorn and stir to coat completely.
4. Pour the popcorn onto a waxed paper lined counter and sprinkle with your red velvet crumbs.
5. Let it dry completely before eating.

Chef Notes:

• I mixed my chocolate and cake with the popcorn and it came out just fine.
• Store in an airtight container for up to 2 days.
• If you don't have an air popper you can use 2 bags of microwave popcorn, just make sure you get the lightly salted/buttered or a "natural".
• Also, this recipe calls for approx 3 cups red velvet cake crumbs. This doesn't have to be exact. Use more or less depending on the results you desire. If you use a boxed mix red velvet cake you will be using about 1/4 of the cake. I baked mine in a 9x13 pan.