Ingredients
- 70g Maille Honey Dijon Mustard
- 5tbsp coconut oil
- 60g powdered sugar
- 330g of popcorn kernels
- 1/4 tsp baking soda
Directions
- Heat 2 Tbsp. oil in a large saucepan over medium heat. Add kernels and stir until they have popped.
- Remove from heat. Place the remaining oil, Maille Honey Dijon Mustard and sugar in a small saucepan over medium heat. Boil and wait for sugar to caramelize (about 3-4 minutes).
- Remove from heat and add baking soda.
- Line a baking sheet with parchment paper and cover with popcorn.
- Pour mustard and sugar mixture onto popcorn and let cool. Serve.