This truly international take on the movie-theater favorite is perhaps the only thing the Basterds, French and Germans might agree on. Whip up a batch or two of each to keep the peace at your Oscars bash.
Regan Burns Cafiso
|1 cup popcorn kernels||2 teaspoons coarse kosher salt, for the "German" variation|
|8 cups popcorn, for the "German" variation||1/8 teaspoon freshly ground black pepper, for the "German" variation|
|2 cups pretzel nuggets, for the "German" variation||1/4 cup salted butter, melted, for the "German" variation|
|1/3 cup grated aged Gouda cheese (at least 2 years), for the "German" variation||Remaining popcorn from batch (around 12 cups), for the "French" variation|
|2 teaspoons dry mustard, such as Colman's, for the "German" variation||1 tablespoon herbes de provence, for the "French" variation|
Pop popcorn according to package directions, or use an air popper (You should have about 20 cups popped corn total). Place 8 cups popcorn in a large mixing bowl; reserve remaining popcorn in a separate bowl.
For the German popcorn: Heat oven to 250 degrees F and line a rimmed baking sheet with parchment paper. In a small bowl, combine the Gouda, mustard, salt, and pepper; place popcorn and pretzel nuggets in a large bowl. Pour melted butter over popcorn, tossing to coat evenly. Sprinkle the cheese-and-mustard mixture over the popcorn and mix well. Spread popcorn-pretzel mixture on prepared baking sheet and bake for 10 minutes. Let cool and transfer to serving bowl.
For the French popcorn: Place olive oil in a small saucepan. Add half the herbes de provence and heat gently over medium-low until oil is warm; remove from heat. Toss oil and herb mixture with popcorn to coat evenly. Toss remaining herbes de provence and sea salt with popcorn. Transfer to serving bowl.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf