Yields 6 cups
Per 1 cup
4 tablespoons butter
4 tablespoons condensed mushroom soup
1⁄4 teaspoon dried parsley flakes
1⁄4 teaspoon dried thyme
1⁄4 teaspoon red pepper flakes
4 cups store-bought caramel popcorn
2 cups pretzel mix
In a frying pan, melt the butter over low heat. When it starts to melt, stir in the soup. Stir in the parsley, thyme, and red pepper flakes.
Place the popcorn in a medium-sized bowl. Pour the soup mixture over, stirring to make sure it is thoroughly mixed. Stir in the pretzel mix. Sprinkle extra red pepper flakes over, and serve.