Dill Pickle Popcorn
This dill pickle popcorn will be your favorite option for satisfying a salty snack craving!
Servings 4 servings
Calories 191kcal
Ingredients
For the stovetop popcorn:
- 2 tbsp NOW avocado oil
- ½ cup NOW popcorn
For the seasoning:
- 2 tbsp butter
- 1 tbsp distilled vinegar (or pickle juice)
- 1 tbsp dried dill
- ¾ tsp salt
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp NOW citric acid (optional)
Instructions
- Start by preparing the seasoning mix. Melt the butter and mix it with the vinegar, dill, salt, garlic powder, onion powder, and citric acid (if using). Set aside for now.
- Pour the avocado oil into a large pot, and add 2 to 3 individual popcorn kernels in a large pot. Turn on the heat to medium, cover with a slightly ajar lid, and wait for those kernels to pop.
- When those kernels pop, add the rest of the popcorn kernels. Give the pot a little shake to spread the kernels around the oil. Place the lid back on again slightly ajar.
- Wait for the kernels to pop, which should start happening fairly quickly. Continue cooking until the popping slows to a few seconds between each. Immediately remove from heat.
- Pour the butter seasoning mix over the popcorn, stirring as you pour and continuing to stir after to coat all the popcorn.
- Enjoy! Store leftover popcorn in an airtight bag on the counter. For best quality, eat within 2-3 days.
Notes
- The citric acid helps add a sour tanginess to the popcorn that replicates that in a jar of pickles. You can still make this recipe without it, though, and it will still taste delicious.
- This recipe makes around 12 cups of popped popcorn, give or take. It can vary by on a cup or so, as the exact number of popped kernels varies when you remove it from heat. The nutrition analysis below assumes 4 servings of about 3 cups popped popcorn each.
Nutrition
Calories: 191kcal