Homemade Dill Pickle Popcorn
User Reviews
5
Homemade Dill Pickle Popcorn
Description
Homemade Dill Pickle Popcorn starts by preparing a seasoning blend primarily featuring dill weed, garlic powder, salt, and black pepper, which give the popcorn its distinct pickle-inspired taste. Cooking popcorn kernels over hot oil ensures they pop fully with a crispy texture. Melting butter and mixing it with dill pickle juice creates a tangy, rich coating that's poured over the freshly popped corn, offering a balance between savory and slightly sour notes.
The popcorn carries a light crunch, enhanced by the aromatic dill and subtle garlic undertones. The process of cracking the lid during popping reduces moisture, keeping the popcorn crisp. The result is handheld, flavorful popcorn great for snack time or party appetizers.
Additional spices like red pepper flakes or onion powder can be added to customize heat or flavor. For microwave popcorn users, seasoning amounts may need adjusting due to salt content and yield differences. If skipping pickle juice, increasing butter gives the popcorn a richer coating.
Ingredients
Dill Seasoning
- 2 teaspoons dried dill weed or 1 1/2 TBSP fresh dill
- 1 teaspoon garlic powder
- 1 teaspoon salt more to taste, fine sea salt
- black pepper to taste, freshly ground
Popcorn
- 3 Tablespoon cooking oil refined coconut oil is preferred, of choice
- 1/2 /2 cup popcorn kernels
- 3 Tablespoons butter unsalted
- 1 Tablespoon dill pickle juice
Instructions
- In a small bowl, stir together the seasoning ingredients.
- In a large heavy-bottomed large stockpot or dutch oven, add the oil and three popcorn kernels, heating over high heat. Cover the pan. These are the "test kernels" and once they pop, it signals that the oil is officially hot enough to pop all the kernels at the same time.
- Meanwhile, measure out the remaining 1/2 cup of popcorn kernels and begin preparing your butter by melting it either in a microwave-safe bowl or on the stovetop. If microwaving, run it in 20-second intervals, checking often to keep it from exploding. Add the pickle juice and set aside.
- Once the three test kernels have popped, immediately add the 1/2 cup of popcorn kernels to the pan. Cover and remove from heat, gently swirling from side to side for 20 seconds. Return the pan to the heat, and the popcorn kernels will almost immediately begin popping.
- Once the kernels are about halfway done popping, slightly crack the lid to allow excess steam to escape. Do this when the stockpot is approximately halfway full with popcorn, or about 30 seconds to 1 minute after they've popped – this does not have to be exact.
- If needed, you can gently shake the pan side to side to allow any remaining kernels to make it to the bottom of the pan to pop. Once the popping has slowed or just stopped, immediately pour the popcorn into your serving bowl. It's helpful if you have a large bowl with a lid. Alternatively, use a large brown paper bag to toss.
- Toss the freshly made popcorn with the melted butter until evenly coated, ensuring it's tossed well. Then, sprinkle the seasoning evenly over buttered popcorn and toss or shake to coat until completely covered. Add salt and adjust to taste. Enjoy immediately!
Notes
- You can vary spices by adding red pepper flakes, onion powder, ground mustard, or coriander for different flavor notes.
- If using microwave popcorn, reduce seasoning amounts since it yields less popcorn and often contains salt already.
- It's best to toss the popcorn while still warm to help the seasoning adhere properly.
- Omitting the pickle juice calls for increasing butter to 4 tablespoons to maintain coating moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cups
Amount Per Serving
Calories 61 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 61kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 155mg | 6% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
