Jezebel Sauce Popcorn

Have you ever tried Jezebel sauce? Named after the fiery Biblical character, this Southern condiment combines sweet and heat to make a bold flavor combo. It typically consists of pineapple preserves, apple jelly, horseradish, dry mustard and optional extra heat from black pepper and either red pepper flakes or cayenne. And if that sounds like an odd combination, we have to say we agree. But then we tried it and, somehow, it all works. And we do highly recommend adding the heat to balance all the tang and sweetness.

You can use it as a glaze for pork or ham but it's most often served over a block of softened cream cheese and alongside crackers. Use the cracker as a scoop to get some of the cheese and sauce for a great bite. And we are not ones to turn down crackers, with or without dip. But, hear us out, we love popcorn. Especially our extra large mushroom variety because it pops big enough to make it scoopable. So instead of loading up on crackers, we enjoy a bowl of our crunchy, fluffy popcorn with the cream cheese and jezebel sauce.

Did we stop there, though? Nah, we've yet to meet a sauce we didn't try to bake onto our popcorn. So we tossed our popped kernels with some of the sauce, baked them in the oven for a few minutes to set the coating and we had sweet, tangy and spicy popcorn. Winner!

Fun for parties, fun for family night, fun for alone time at home with a book and snacks. We're definitely adding this one to our rotation.

Jezebel Sauce Popcorn

Servings

6

Prep Time

15 minutes

Cook Time

15 minutes

Sweet, spicy, and totally addictive, this Jezebel Sauce Popcorn combines classic Southern flavors with a crunchy snack twist. A blend of apple jelly, pineapple preserves, horseradish, and mustard creates a bold glaze that transforms ordinary popcorn into an unforgettable treat. Perfect for parties, movie nights, or anytime you crave a unique flavor combo, this easy-to-make popcorn recipe delivers a punch of sweet heat in every bite.

Ingredients

• 3 Tablespoons canola oil

• ⅓ Cup Dell Cove mushroom popcorn kernels

• ¼ Teaspoon salt

• ½ Cup pineapple preserves

• ½ Cup apple jelly

• 1 Tablespoon prepared horseradish

• 1 Tablespoon dry mustard

• Pinch of salt

• Pinch of ground black pepper

• Pinch of red pepper flakes

• 8 oz. Cream cheese

Directions

1. To make the popcorn, add the canola oil and 2 to 3 of the mushroom kernels to a large pot with a lid. Heat on high until the kernels pop. That will let you know that your oil is hot enough.

2. Add the remaining kernels and the salt. Cover, continue cooking on high, shaking the pot often, until the popping stops. Remove the popcorn to a large bowl.

3. Add the pineapple preserves, apple jelly, horseradish, dry mustard, salt, black pepper and red pepper flakes to a pot. Stir over low heat until the sauce is warmed through and pour over a block of softened cream cheese.

4. To make the coated popcorn, preheat the oven to 300 degrees F.

5. Stir the popcorn into the sauce and spread onto a baking sheet lined with parchment paper. Bake for 10 minute and allow to cool before serving.