Red Carpet Red Velvet Popcorn Recipes
RED CARPET COCKTAILS
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Simmer 3/4 cup pomegranate juice and 1/4 cup sugar in a small skillet until reduced by half, about 5 minutes. Stir in a dash of orange-flower water; let cool to room temperature. Pour 1 to 2 teaspoons of the syrup into each of 6 flutes. Add a splash of gin and top with champagne; stir gently.
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- Once the cake has been baked, remove it from the oven and let it cool. Once cool, crumble about 1/3 of the cake into small pieces. You’ll need 4 cups of crumbled cake.
- In a medium size bowl add the white chips and vegetable shortening. Microwave at half power in 30 second intervals, stirring after each, until fully melted. *
- Line 1 baking sheet with wax paper. Spread the popcorn over the baking sheet. Drizzle the melted white chocolate over the popcorn, and gently toss to coat. **
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- In a large saucepan combine all the other ingredients except the food colouring. Cook over medium heat until well combined and a bit bubbly. Remove from heat. Add the food colouring and whisk until well combined.
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