Dill Pickle Popcorn

5 from 1 vote

This Dill Pickle Popcorn is salty and buttery and tangy and pickle-y and everything you want Dill Pickle Popcorn to be! It is made with just a couple of ingredients and only about 15 minutes of your time so it is ready in no time for anything from after school snacks to movie night treats!

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Prep Time:5

Cook Time:5

Course: Snack

Cuisine: American

Keyword: dill pickle popcorn

Servings: cups

Calories: 279kcal

Author: Mollie

Ingredients

½ cup popcorn kernels
2 teaspoon dried dill or 2 Tbl fresh, finely chopped dill
½ teaspoon fine sea salt
1 teaspoon garlic powder
2 teaspoon pickle juice or white vinegar if you don't have pickle juice
¼ cup butter, melted (½ stick)
3 Tbl coconut oil (preferred) or canola or vegetable oil
1 teaspoon white, granulated sugar (optional addition if you want Sweet pickle popcorn)

Instructions

Stir together the dill, garlic powder and salt (and sugar if you're making the sweet pickle popcorn option!) in a small bowl and set aside.
Melt butter in a small saucepan on the stove, or if you'd like to melt it in the microwave, cut the butter into pieces and melt it in 20 second bursts (so it doesn't splatter) until it is melted.
Add the pickle juice to the melted butter and set it aside while the popcorn pops.
Next, on medium heat, melt oil and 3 popcorn kernels in a large, deep sauce pan with a lid. These kernels will tell us when the oil is hot enough.
Once the 3 popcorn kernels have popped, add the rest of the kernels to the pot and swirl them around to coat them all with the oil.
Place the pot back on the burner with the lid on.
Let the popcorn kernels pop in the pot, shaking occasionally to make sure all the unpopped kernels sink to the bottom so they can pop.
After about 1 minute, crack the lid on the pot so the steam can escape.
Once there is about 3-5 seconds between pops, turn the heat off and shake the pot one more time to let all of the unpopped kernels settle to the bottom. Then pour the popcorn into a large bowl being careful not to let any unpopped kernels sneak in.
Drizzle the butter and pickle juice mixture over the kernels a little at a time. Stir the popcorn with salad tongs, or your hands to make sure all of the popcorn gets coated, then continue this with the dill, garlic and salt (and optional sugar) mix. Add more salt to taste, if needed.
Serve and Devour!

Notes

If you are lucky enough to live near a Trader Joe's, feel free to substitute the dill, garlic and salt mixture for their Dill Pickle Seasoning!
If you don't have pickle juice, use white vinegar instead.
Use an air popper instead if you have one and then follow the rest of the directions for the butter and seasonings.
Adding 1 teaspoon of sugar to the seasoning mix adds a teeny bit of sweetness, like a dill kettle corn, or sweet pickle popcorn!
Make sure you cook this over medium heat. If your burners run hot, cook them over slightly lower than medium heat. If the burners are too hot, it will burn the popcorn before all of the kernels have a chance to pop.

Nutrition