Mustard and sumac popcorn

I've told you before how we like to eat popcorn around here.  Wyatt is a big fan too.  Not sure if it's because, well, it's fun to eat or the fact that it's the one and only food we allow him to eat on the couch.  He gets to take his big bowl of popcorn and sit on the couch "next to me" and crunch away.  It usually involves "watching Obamas," which is his way of saying watch TV (What can I say, the inauguration festivities made an impression on him . . . ).

So lately I've been experimenting with new toppings, and mostly accidentally, I came up with one we really like.   Here's how to make it: After popping the corn, melt however much butter you plan to use for a bowl of popcorn and add about a teaspoon of dry mustard to the melted butter.  Mix it well so that all the dry mustard dissolves into the butter (this takes a little work) -- or at least so there aren't any big dry lumps left.  Drizzle the mustard-butter over the popped corn, sprinkle with a bit of salt, and then sprinkle generously with ground sumac.

Sumac is a spice used in middle eastern cooking and has a bright, almost lemony quality to it.  I found it in our local HT market, but you can certainly buy it online, and I would guess you can find it anywhere that sells a variety of international food or at a middle eastern market.  It seems like it's becoming more popular and well known, so you might find it in the regular grocery store soon, too.

In any case, we like the combination -- a little bite from the mustard, some salt and butter, and a bright finish thanks to the sumac.


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