One of my favorite hobbies is entering sweepstakes. I have so many hopes and dreams of winning!! I came across a sweepstakes that required me to share a recipe that included the ingredient: mustard. I went straight to my Honey‑Mustard Caramel Corn with Pretzels & Rosemary. This is the BEST Honey‑Mustard Caramel Corn. (This is a must-have while traveling with your kid’s sports team, by the way):
Honey‑Mustard Caramel Corn with Pretzels & Rosemary
Yields: about 12 cups
Prep time: 15 minutes • Bake time: 45–60 minutes
Ingredients
- 10 cups freshly popped popcorn (from about 1⁄3 cup kernels or two microwave popcorn bags)
- 2 cups small pretzel twists or sticks
- 1 cup whole pecans or almonds (optional for extra crunch)
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ¼ cup honey
- 2 tbsp Dijon mustard (or honey mustard for a milder flavour)
- 1 tsp whole‑grain mustard for texture
- 1 tsp fresh rosemary, finely minced
- 1⁄8 tsp baking soda (helps create a crisp coating)
- Pinch of cayenne (optional, for subtle heat)
- Non‑stick spray or parchment paper
Directions
- Preheat and prepare: Preheat the oven to 250°F (120°C). Line a large, rimmed baking sheet with parchment paper and lightly spray it with nonstick spray. Place popcorn, pretzels, and nuts in a very large heat‑proof bowl.
- Make the honey‑mustard caramel: In a medium saucepan over medium heat, melt the butter. Stir in brown sugar, honey, Dijon mustard, whole‑grain mustard, rosemary, salt, and cayenne (if using). Bring to a gentle boil, stirring occasionally. Simmer for 4–5 minutes until the mixture is bubbling and glossy.
- Lighten the caramel: Remove pan from heat and carefully stir in the baking soda. The mixture will foam and lighten—this airiness helps the coating stay crisp.
- Coat the popcorn: Immediately pour the hot honey‑mustard caramel over the popcorn mixture. Use a spatula to toss until everything is evenly coated. Spread the mixture in a single layer on the prepared baking sheet.
- Bake and stir: Bake for 45–60 minutes, stirring every 15 minutes to prevent burning and to ensure even coating. The caramel corn is done when it feels dry and crisp.
- Cool and enjoy: Let the caramel corn cool completely on the pan, then break it into clusters. Store in an airtight container at room temperature for up to a week.
Why it works
Honey mustard’s sweet‑tangy flavour blends seamlessly into caramel. The mustard here intensifies the rich brown‑sugar caramel without shouting its presence. Whole‑grain mustard seeds add texture and a pleasant pop. Fresh rosemary and a pinch of spice keep the snack balanced. The result is a sophisticated twist on caramel corn that’s sweet, crunchy, and just unusual enough to stand out in a mustard‑themed sweepstakes. Tell me your thoughts on it. Do you think it is a 1st place winner?