Spicy Guinness Mustard

I mentioned a couple weeks ago about how I’m on a big homemade condiment kick recently. Well, the phase has not passed yet. I actually don’t like spicy mustard, classic yellow for me please, but I knew Hubby would enjoy this so I gave it a shot.

Spicy Guinness Mustard

Hubby has been raving about this mustard since the second he tried it. He tells everyone who comes over to try some. I guess that means it’s pretty good. I tasted a little bit and it’s just too spicy for me (but I’m a huge wimp when it comes to spice). Hubby has been eating this on sausages, with pretzels, and spread on sandwiches.

Spicy Guinness Mustard

I loved how simple this was to throw together. It takes no time at all. And this Spicy Guinness Mustard makes a great gift. We gave a jar to Hubby’s mom and there was still more than enough left for Hubby to enjoy on his own. This recipe does make a large batch of mustard. Feel free to cut it in half if you don’t need that much.

Spicy Guinness Mustard

Two Years Ago: More Harry Potter Cupcakes (Including Golden Snitch Cupcakes) and Harry Potter Treats
Three Years Ago: Osso Bucco Style Chicken
Four Years Ago: Chipster Topped Brownies
Five Years Ago: Red, White, and Blue No-Bake Frozen Cupcakes

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Spicy Guinness Mustard

Yield: 3 1/2 cups

Ingredients:

1 bottle (11.2 oz) Guinness Extra Stout
4 oz brown mustard seeds
4 oz yellow mustard seeds
1 cup red wine vinegar
1 Tbsp kosher salt
1 tsp freshly ground black pepper
1⁄4 tsp ground cinnamon
1⁄4 tsp ground cloves
1⁄4 tsp ground nutmeg
1⁄4 tsp ground allspice

Directions:

Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.

Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.

Refrigerate overnight and use immediately or refrigerate or up to 6 months.

Recipe adapted from Saveur

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8 Responses to “Caramel Corn”

  1. #
    1
    Megan — December 17, 2010 at 5:31 pm

    This looks so much easier than I thought it would be. I love using my candy thermometer too. I really want a chocolate thermometer now so I can work on my tempering too. Ooh… chocolate caramel corn. 🙂

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    2
    Jen — December 17, 2010 at 5:36 pm

    Megan – I have made “caramel” corn using Hershey kisses before. You should check it out.

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    3
    Rachel @ Baked by Rachel — December 17, 2010 at 6:03 pm

    I LOVE caramel corn… or cracker jack 😉 I made it last spring for baseball season. It really is super easy to make and I just can’t get enough of it!

  4. #
    4
    life and kitchen — December 17, 2010 at 6:12 pm

    I love anything that mixes salt and sugar… this looks great!

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    5
    jane deere — December 17, 2010 at 6:15 pm

    I love caramel corn and this recipe looks delicious! I like to add roasted, salted almonds and cashews to mine…YUM!

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    6
    Fun and Fearless in Beantown — December 17, 2010 at 6:21 pm

    This caramel corn looks ridiculously addictive!

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    7
    Elina (Russian Bites) — December 17, 2010 at 10:14 pm

    This sounds awesome. I never like store bought popcorn, but freshly made homemade kind I’m sure I’ll be all about. Yum 🙂

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    8
    Kerstin — December 20, 2010 at 2:42 am

    I would have burnt my tongue too – caramel corn is also one of my favorites!

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