Homemade Dill Pickle Popcorn

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5 from 78 votes

This recipe transforms plain popcorn into a tangy, dill-infused snack using dried dill weed, garlic powder, salt, and freshly ground black pepper. The popcorn is cooked on the stovetop with oil, then tossed with a butter and dill pickle juice mixture that delivers a sharp, savory flavor reminiscent of dill pickles. The method involves popping kernels on high heat and coating them while warm to ensure seasoning sticks well.

Prep Time

2 mins

Cook Time

3 mins

Total Time

5 mins

Servings: 16 cups

Calories: 61 kcal

Course: Appetizer, Snacks

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 16 cups

Amount Per Serving

Calories 61

% 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.