<\/span><\/h2>\n\n\n\nScroll Down for Ingredient Amounts Listed in the Recipe Card Below<\/strong><\/em><\/strong><\/p>\n\n\n\n\nPopcorn kernels: <\/strong>Just buy the kind in the jar that are plain, we will jazz them up in the recipe.<\/li>\n\n\n\nSalted butter: <\/strong>The fat for the stovetop cooking method and also helps to season the kernels.<\/li>\n\n\n\nOil: <\/strong>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. <\/li>\n\n\n\nDill weed: <\/strong>Essential for that dill pickle flavor.<\/li>\n\n\n\nGarlic powder: <\/strong>Enhances the dill pickle taste in each bite.<\/li>\n\n\n\nPickle juice:<\/strong> We had to use it, it infuses into the popcorn coating.<\/li>\n\n\n\nSalt:<\/strong> Enhances the flavors in each bite.<\/li>\n<\/ul>\n\n\n\n <\/figure>\n\n\n\n<\/span>How to Make Dill Pickle Popcorn <\/span><\/h2>\n\n\n\n\nBefore 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.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nIn 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.<\/li>\n\n\n\n The kernels will begin to pop in 4-5 minutes. Once there's no popping for about 2-3 seconds, remove from the heat.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nPour the popcorn in large bowl, and drizzle \u2153 of the seasoned butter. Toss well, then repeat with the butter\/toss 2-3 more times.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nTaste and add popcorn salt or additional seasonings to taste.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n<\/span>Expert Tips and Variations for Dill Pickle Popcorn<\/span><\/h2>\n\n\n\n\nTry out different popcorn toppings.<\/strong>\u00a0There are lots of ways to season popcorn and add flavor. Some of our favorites include: Popcorn Salt<\/li><\/ul>\n\nNutritional Yeast<\/li>\n\n\n\n Parmesan Cheese<\/li>\n\n\n\n Taco Seasoning<\/li>\n\n\n\n Paprika<\/li>\n\n\n\n Black Pepper<\/li>\n\n\n\n Olive Oil<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n\nSeason with salt carefully.<\/strong> Add a little, toss, then add more if needed.<\/li>\n<\/ul>\n\n\n\n\nCook less time rather than more.<\/strong> 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\u2019s better to have a few unpopped in the bowl and none be burnt.<\/strong><\/li>\n<\/ul>\n\n\n\n\nChoose the right cooking fat.<\/strong>\u00a0Most 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.\n\nI don\u2019t prefer the flavor or olive oil for popcorn and it\u2019s a bit pricier, but it can work as well. Make sure the heat is on medium instead of medium-high.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<\/span>Storing Instructions<\/span><\/h2>\n\n\n\nThe 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. <\/p>\n\n\n\n
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. <\/p>\n\n\n\n
<\/span>FAQs<\/span><\/h2>\n\n\n\nHow do I create homemade dill pickle seasoning? <\/strong> Simply combine dried dill weed, garlic powder, onion powder and salt. You can put it on toast, eggs, and all different proteins as a seasoning before you cook! <\/p> <\/div>
How do I make sure my stovetop popcorn doesn't burn?<\/strong> Be sure to listen to the pops of the kernels. Once the popcorn kernels begin to slow down in timing, remove the pot from the heat and continue to shake the pot with the residual heat until the popcorn is finished cooking. <\/p> <\/div>
Why use both oil and butter to cook popcorn? <\/strong> The oil has a high smoke point to ensure the kernels pop and the butter adds that salty addictive flavor. <\/p> <\/div>
How far in advance can I make popcorn? <\/strong> Up to four days! Just be sure to store in an airtight bag or container to prevent any moisture from making the popcorn soggy. <\/p> <\/div> <\/div>\n\n\n
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