Brown Butter Cookie Crunch Popcorn

Directions

1. Make the pretzel cookie crunch: Preheat oven to 325°F. Combine crushed pretzels, graham cracker crumbs, brown sugar, melted butter, and salt in a medium bowl; toss until evenly coated and slightly clumpy. Spread onto a parchment-lined sheet pan, leaving some larger clusters intact. Bake 10–12 minutes, stirring once halfway through, until lightly toasted and fragrant. Cool completely, then break into bite-size clusters and set aside.

2. Make the compound butter: Combine softened butter and Brown Butter Cookie Seasoning in a small bowl; mix until fully incorporated. Hold at room temperature until ready to use.

3. Pop the popcorn: Add popcorn kernels and oil to your stirring popcorn maker (or a covered stovetop pot) and pop according to the manufacturer's directions, until popping slows significantly. Transfer immediately to a large mixing bowl.

4. Season: While the popcorn is still hot, add the compound butter in several small additions, tossing thoroughly after each so it melts and coats evenly without creating soggy spots. Season with kosher salt to taste. Fold in 1½–2 cups of the pretzel cookie crunch, reserving a handful for garnish.

5. Serve: Transfer to a serving bowl, top with the reserved pretzel cookie crunch, and, for a stronger finish, dust with an extra 1–2 tsp Brown Butter Cookie Seasoning just before serving.