4 tablespoons butter

4 tablespoons condensed mushroom soup

¼ teaspoon dried parsley flakes

¼ teaspoon dried thyme

¼ 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.