Honey Mustard Popcorn Recipe By Tasty Food

HONEY MUSTARD

Steps:

• Mix 1/4 cup each dijon mustard and honey, 1 tablespoon rice vinegar, and salt to taste.

BBQ POPCORN RECIPE BY TASTY

Steps:

• In a small bowl, mix together the paprika, chili powder, garlic powder, onion powder, and salt. Set aside.
• In a separate small bowl, mix together the brown sugar and olive oil. Set aside.
• Melt the coconut oil in a large pot over medium heat. Add 3-4 popcorn kernels and cover with the lid. Once they pop, add the rest of the kernels and cover, shaking every 10 seconds, until they begin pop. Once the pops are more than 3 seconds apart, turn off the heat and let sit for 15 seconds to allow any final kernels to pop.
• Uncover and drizzle the brown sugar mixture over the popcorn. Carefully toss to coat.
• Sprinkle the spice mixture over the popcorn and stir to coat evenly.
• Transfer to a bowl and eat immediately, or spread in a single layer on a baking sheet and let cool completely before storing in a sealed container for up to 2 days.
• Enjoy!

QUICK & EASY HONEY MUSTARD

Steps:

• In a small bowl, whisk all ingredients. Refrigerate until serving.

COOL RANCH POPCORN RECIPE BY TASTY

Steps:

• In a small bowl, mix together the ranch dressing mix, paprika, garlic powder, onion powder, and salt. Set aside.
• Melt the coconut oil in a large pot over medium heat. Add 3-4 popcorn kernels and cover with the lid. Once they pop, add the rest of the kernels and cover, shaking every 10 seconds, until they begin pop. Once the pops are more than 3 seconds apart, turn off the heat and let sit for 15 seconds to allow any final kernels to pop.
• Uncover and drizzle the olive oil over the popcorn. Carefully toss to coat.
• Sprinkle the cool ranch spice mixture over the popcorn and stir to coat evenly.
• Transfer to a bowl and eat immediately, or spread in a single layer on a baking sheet and let cool completely before storing in a sealed container for up to 2 days.
• Enjoy!

MRS. MUELLER'S HONEY POPCORN

Steps:

• Heat honey and butter in a small saucepan over fairly low heat until blended, stirring.
• Remove from heat and let cool down a bit.
• Meanwhile, preheat oven to 350°F and line a jelly roll pan or two smaller rimmed cookie sheets with parchment paper.
• In a very large bowl, combine popped popcorn and nuts, then pour syrup over and combine so everything is evenly covered with syrup.
• Spread in one layer into prepared pan (s) and bake about 10 minutes, sitrring after the first 5 minutes.
• Remove from oven and let cool in pans.
• Variation: Use any type of nuts you prefer.

HONEY MUSTARD POPCORN RECIPE BY TASTY

Steps:

• In a small bowl, mix together the onion powder and salt. Set aside.
• In a separate small bowl, mix together the mustard, vinegar, and honey. Set aside.
• Melt the coconut oil in a large pot over medium heat. Add 3-4 popcorn kernels and cover with the lid. Once they pop, add the rest of the kernels and cover, shaking every 10 seconds, until they begin pop. Once the pops are more than 3 seconds apart, turn off the heat and let sit for 15 seconds to allow any final kernels to pop.
• Uncover and drizzle the honey mustard mixture over the popcorn. Carefully toss to coat.
• Sprinkle the salt and onion powder mixture over the popcorn and stir to coat evenly.
• Transfer to a bowl and eat immediately, or spread in a single layer on a baking sheet and let cool completely before storing in a sealed container for up to 2 days.
• Enjoy!