"Inglourious" French and German Popcorn

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

"Inglourious" French and German Popcorn

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    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


    Prep: 10 min Total: 30 min (Quick)
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    • 1

      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.

    • 2

      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.

    • 3

      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.

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