I'm losing it, you guys.
I think that Salty Sweet Caramel Corn at Halloween time turned a screw loose in my head, because I've had popcorn on the brain ever since.
And what with the holidays and all, it's a race to the top of sweets mountain and I think I'm in the lead.
And now what monstrosity has my mad baker's laboratory churned out?
Red Velvet Cake Batter Popcorn.
You guys, it tastes like a cake, and a little bit like frosting, and all poured onto slightly salty popcorn.
It's crumbly, and can easily be molded into festive-type popcorn balls.
Remember popcorn balls?
Is it the 80's?
I'm also into old-fashioned desserts this year.
Gingerbread houses are on the horizon, I am hoping.
Meantime, will somebody get me some kale? I am drowning in sugar and try as I might, I just can't find a way to regret it.
Red Velvet Cake Batter Popcorn (recipe inspired by Tasty Kitchen)
12 oz melted white chocolate
¼ cup cream cheese
1-1/4 cup white cake mix (I usually avoid mixes in my recipes but just go with it here)
1/4 cup cocoa powder
2 teaspoons red food coloring
1/4 cup corn kernels
1 tablespoon olive oil
1/2 teaspoon salt
Put 1/4 cup corn kernels in a large pot with a tablespoon of olive oil over medium to medium high heat...they will heat up and start popping. When popping lessens and stops it's done. Measure out six cups and sprinkle it with 1/2 teaspoon salt.
Melt the white chocolate in the microwave or in a double boiler. Add the cream cheese to the almond chocolate and stir until it is melted.
Add the cake mix, cocoa, and red food coloring to the chocolate mixture. Pour the coating onto the popcorn and coat evenly.
Pour the popcorn out onto cookie sheets to cool/harden, or smoosh into popcorn balls.