Thursday, February 14, 2013

Red Velvet Popcorn

Apparently I'm a dangerous person.

Red Velvet Popcorn

I mean, just look at this - to the non-foodie eye, it could be blood-soaked gore of some kind. To the passionate, sugar-obsessed food freak like me, though, it is nothing short of a bikini-destroying super missile. This, dear readers, was my Valentines gift to the noshers at my school: Red Velvet Popcorn.

Granted, the recipe isn't really mine, per se. I adapted it, as I always do because I'm incapable of following a recipe to the letter, but the heart and soul came straight from a fellow blogger. I had been hoarding the popcorn recipe from Cravings of a Lunatic since Kim Bee posted it back in November, and with today being the "Big V" it seemed like the perfect time to bust it out. For a little twist, I added a handful of shredded coconut to the cocoa mixture (kind of like the popular frosting for the cake version), and instead of butter, I kept my mixture vegan and gluten free with Earth Balance "butter". After it's stint in the oven and a few hours to cool, it broke up into luscious, craveable bites of chocolatey, candy-coated pops ideal for midnight movies or singleton soirees.

Shared with Gluten Free Fridays

Red Velvet Popcorn
Adapted from Connor’s Cooking / Cravings of a Lunatic 
Serves 15
½ cup brown sugar
¼ cup sugar
¼ cup water
Red Velvet Popcorn¼ cup dairy free margarine
¼ cup Dutch processed cocoa (I used a "red" cocoa)
½ tsp salt
1 tbsp red gel food colouring (or 2 tbsp liquid)
1 tbsp Red Velvet Bakery Emulsion
1 tbsp vanilla
½ cup finely shredded, unsweetened coconut
10 cups popped popcorn (ideally air-popped, if microwave get a plain, no salt/butter)
  1. Preheat oven to 250F and line a large rimmed baking sheet with parchment.
  2. In a large saucepan combine sugars, corn syrup, water, margarine, cocoa and salt.
  3. Cook over medium heat until well combined and bubbling.
  4. Remove from heat and stir in the food colouring, vanilla and coconut.
  5. Allow to cool 3 minutes, then pour over the popcorn in a large bowl and mix thoroughly until evenly coated.
  6. Pour the popcorn on the cookie sheet and bake for 45-55 minutes, stirring it 3-4 times during cooking.
Amount Per Serving
Calories: 115.8
Total Fat: 4.2 g
Cholesterol: 0.0 mg
Sodium: 121.9 mg
Total Carbs: 22.7 g
Dietary Fiber: 1.5 g
Protein: 1.0 g 

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