When many people think football, they think pretzels! Pretzels with beer, pretzels wrapped around hotdogs, and pretzels with mustard.
This popcorn recipe also comes from Food Network Magazine’s January/February 2014 booklet of 50 Flavored Popcorns. The recipe I present to you is the one from Food Network. But I highly suggest reducing the amount of liquid, or maybe popping (see what I did there?) the mixture in the oven for a few minutes. I found that the final result was a bit soggy for my preference. I did break small pretzels sticks in half as that’s what I already had in my pantry, maybe actual small pretzels would have enough surface area to help absorb the butter-mustard mixture.
Mustard Pretzel Popcorn
- canola oil, enough to coat bottom of pot
- 3/4 C popcorn kernels
- 4 tbsp butter, melted
- 2 tbsp Dijon mustard
- 1 tsp sugar
- 1/2 tsp kosher salt
- 4 C small pretzels
- Put canola oil in pot along with 2-3 kernels of popcorn. Cover and stand by. Once you hear the kernels pop, add the 3/4 C of popcorn. Cover and cook over medium heat until popping slows. Gently shake the pop during the popping process so as not to burn the popcorn at the bottom. Remove from heat and remain covered until popping has ceased, unless you want to be pelted with popcorn. (If you have another method of popping popcorn, feel free to use it.)
- Whisk together melted butter, mustard, sugar, and salt.
- In a large bowl mix popcorn and pretzels. Toss with butter-mustard.