Dill Pickle Popcorn

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.

I LOVE popcorn, it’s something I’ve perfected pretty much every single way because I eat it multiple times a week. I also happen to love dill pickles, so I knew I had to combine to two to make the ultimate Dill Pickle Popcorn recipe!

This popcorn recipe is made on the stovetop with just 7 simple ingredients that you probably already have at home. I’m also making sure to share all of my tried-and-true popcorn tips for making the kernels perfectly popped every time. Stovetop popcorn can be tricky, but not with my recipe method.

Laura Ashley's Pro Tip: Start with high-quality popcorn kernels for the best results. Look for kernels that are fresh and have a high popping rate. Avoid kernels that are old or have been exposed to moisture, as they may not pop as well.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Popcorn kernels: Just buy the kind in the jar that are plain, we will jazz them up in the recipe.
• Salted butter: The fat for the stovetop cooking method and also helps to season the kernels.
• Oil: Use a neutral flavor oil here like avocado or canola. The high smoke point of the oil helps to pop the kernels nicely without causing the butter to burn.
• Dill weed: Essential for that dill pickle flavor.
• Garlic powder: Enhances the dill pickle taste in each bite.
• Pickle juice: We had to use it, it infuses into the popcorn coating.
• Salt: Enhances the flavors in each bite.

How to Make Dill Pickle Popcorn

1. 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.

2. 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.
3. The kernels will begin to pop in 4-5 minutes. Once there's no popping for about 2-3 seconds, remove from the heat.

4. Pour the popcorn in large bowl, and drizzle ⅓ of the seasoned butter. Toss well, then repeat with the butter/toss 2-3 more times.

5. Taste and add popcorn salt or additional seasonings to taste.

Expert Tips and Variations for Dill Pickle Popcorn

• Try out different popcorn toppings. There are lots of ways to season popcorn and add flavor. Some of our favorites include:
  • Popcorn Salt
  • Nutritional Yeast
  • Parmesan Cheese
  • Taco Seasoning
  • Paprika
  • Black Pepper
  • 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.

Storing Instructions

The best thing about popcorn is it's an ideal snack to make ahead and store for a weeks worth of snacking. If you have leftovers (which is always rare in our house!) then you can store them easily too for the next day.

Store the popcorn in an airtight bag or container at room temperature for up to 4 days. Be sure to keep the bag sealed tight because any moisture in the air will make the popcorn soggy and not as crisp in texture.

FAQs