Here’s some trivia for you:
At least six localities (all in the Midwestern United States) claim to be the “Popcorn Capital of the World;”: Ridgway, Illinois; Valparaiso, Indiana; Van Buren, Indiana; Schaller, Iowa; Marion, Ohio; and North Loup, Nebraska.
And that during the Great Depression, popcorn was a thriving business at only 5–10 cents a bag?
To celebrate this most fun holiday we thought you might be interested in yet another new twist on your average buttered popped kernel. Amp up this household favorite with the sweetness of chocolate and an odd ingredient, mustard. Here’ the full recipe, courtesy of Colman’s Mustard.
Colman’s Mustard Spicy Chocolate Popcorn
- 1 bag buttered popcorn
- ½ cup semi-sweet chocolate chips
- ¼ cup milk
- 2 tsp. Colman’s Mustard
- 1 tbsp. light Karo Syrup
Pop the popcorn according to package directions. In a small saucepan add the chocolate chips and heat on low. Add the milk and stir constantly until the chocolate is melted and smooth. Add the mustard and the Karo syrup. Mix well. Dump the popcorn into a bowl and pour chocolate mixture over popcorn. Mix well and let it sit till it cools.