This 7 ingredient Dill Pickle Popcorn will be your new go-to snack! Easy to make on the stovetop, it’s an affordable and healthy snack full of so much flavor. Make it ahead of time to have a on-the-go bite always ready.
Prep Time0 minutesmins
Cook Time10 minutesmins
Total Time10 minutesmins
Course: Appetizer
Cuisine: American
Keyword: snack
Servings: 8servings
Calories: 107kcal
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Ingredients
4tablespoonsmelted salted butteror adjust amount as desired
2 teaspoons dried dill weed
1 teaspoon garlic powder
½-1 teaspoon salt start with ½ teaspoon if using salted butter
2 teaspoonspickle juice
2tablespoonsoil
½cuppopcorn kernels
Instructions
Before popping the popcorn, prepare the seasoned butter topping. Melt butter in a microwave safe bowl, stirring every 15 seconds. Whisk in pickle juice, dried dill weed, garlic powder, and salt. Set aside.
In a 5-6qt pot on medium-high, pour in the oil and kernels. Shake the pan so that the kernels are equally distributed and cover with a lid, leaving the slightest crack for steam to escape.
The kernels will begin to pop in 4-5 minutes. Once there's no popping for about 2-3 seconds, remove from the heat.
Pour the popcorn in large bowl, and drizzle ⅓ of the seasoned butter. Toss well, then repeat with the butter/toss 2-3 more times.
Taste and add popcorn salt or additional seasonings to taste.
Video
Notes
Nutrition information is for 2 cups popped popcorn using 3 tablespoons of butter as the topping. Nutrition will vary depending on the type of fat chosen and volume used.Storage: The best way to keep popcorn crunchy and fresh is to store in an airtight container at room temperature for up for 4 days. Do not freeze your popcorn, it will change the texture.Recipe Tips:
Try out different popcorn toppings. There are lots of ways to season popcorn and add flavor:
Salt
Popcorn Salt
Nutritional Yeast
Parmesan Cheese
Taco Seasoning
Paprika
Black Pepper and Olive Oil
Season with salt carefully. Add a little, toss, then add more if needed.
Cook less time rather than more. If you get the slightest whiff of a burn smell, transfer the popcorn to a bowl immediately. Popcorn can burn quickly. While the goal is to have as little or no unpopped kernels as possible, it’s better to have a few unpopped in the bowl and none be burnt.
Choose the right cooking fat. Most oils will work for popping popcorn, but I lean more towards vegetable, popcorn oil or canola. Coconut, avocado oil and sunflower oil work as well.
I don’t prefer the flavor or olive oil for popcorn and it’s a bit pricier, but it can work as well. Make sure the heat is on medium instead of medium-high.