Dill Pickle Popcorn

5 from 1 vote

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

Cook Time10

Total Time10

Course: Appetizer

Cuisine: American

Keyword: snack

Servings: servings

Calories: 107kcal

Ingredients

4 tablespoons melted salted butter or adjust amount as desired
2 teaspoons dried dill weed
1 teaspoon garlic powder
1/2-1 teaspoon salt start with 1/2 teaspoon if using salted butter
2 teaspoons pickle juice
2 tablespoons oil
1/2 cup popcorn 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 1/3 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.

Nutrition

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