Pilar Valdes' Buttery Bloody Popcorn

5 minsCook Time

5 minsTotal Time


  • ¼ cup White Popcorn Kernels
  • 1 tbsp neutral Oil (like Avocado or Canola)
  • ¼ tsp Kosher salt
  • 4 tbsp unsalted butter
  • ⅛ tsp Cayenne (or your favorite Chili Powder)
  • 25 drops natural Red Food Coloring
  • 1-2 drops natural Blue Food Coloring


  1. In a small bowl, melt the butter. Add salt and cayenne and stir. Add 1 drop of blue coloring and 20 drops (about ¼ teaspoon) of red food coloring. Mix and check color. Add more red coloring until you reach your desired bloody color. Keep warm.

  2. In a medium pot, add the oil and set over medium-high heat. Add the popcorn and cover with a tight fitting lid. As soon as the popcorn starts popping, shake the pot occasionally until there are 3 seconds between pops. Remove from heat. Allow to cool slightly.


  3. In a large bowl*, drizzle 3 tablespoons of the bloody butter mixture around the sides of the bowl. Add the popcorn and toss until coated, like you would a salad with dressing. Transfer to a serving bowl and drizzle the remaining butter mixture on top. Serve.


*Note that the color will stain, so plan accordingly!