Food & Recipes

Ballpark Popcorn

by Rachael Ray Show Staff 9:00 AM, February 21, 2014

Aired February 21, 2014

Serves 6
1/4 cup olive oil
6 tablespoons popcorn
1 1/2 cup honey-roasted peanuts
1 cup chopped salted pretzels
2 tablespoons Beer Powder
1/2 teaspoon cayenne pepper
2 teaspoons salt
Black pepper
4 tablespoons butter
Pour the oil and popcorn into a heavy deep pot. Place over medium heat, cover and shake, moving the pot constantly. Continue cooking the popcorn until the popping slows down, about 3-4 seconds between the pops.

Pour popcorn into a medium-size bowl. Add peanuts and chopped pretzels. Melt butter in a small pot. In a small bowl, mix beer powder, cayenne pepper and salt.

Drizzle butter over the popcorn and sprinkle with beer powder mix. Toss to combine and enjoy!