Best Dill Pickle Popcorn Recipes

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DILL PICKLE POPCORN



Dill Pickle Popcorn image

Provided by Trisha Yearwood

Time 10m

Yield 4 servings

Number Of Ingredients 5

4 cups prepared popcorn
Nonstick olive oil spray, for the popcorn
2 teaspoons dried dill
1 teaspoon garlic powder
1 1/2 cups crushed sour cream and onion potato chips

Steps:

  • Add the popcorn to a baking sheet and spray with nonstick spray. Transfer the popcorn to a large mixing bowl, add the dill and garlic powder and toss. Add the potato chips and toss to combine. Serve immediately.

HOMEMADE DILL PICKLE POPCORN



Homemade Dill Pickle Popcorn image

When homemade popcorn pairs up with dill popcorn seasoning, it's a match made in heaven. It's tangy, dill-forward, and savory! You won't be able to get enough of this easy snack. Even better? It's ready in just 5 minutes!

Provided by Becca Mills

Categories     Appetizer     Snack

Time 5m

Number Of Ingredients 8

1 teaspoon dried dill weed
½ teaspoon garlic powder
1 teaspoon fine sea salt (more to taste)
Freshly ground black pepper (a few turns, to taste)
3 Tablespoon oil of choice (refined coconut oil is preferred)
1/2 cup popcorn kernels
3 Tablespoons unsalted butter
2 teaspoons dill pickle juice

Steps:

  • In a small bowl, stir together the seasoning ingredients (dill weed, garlic powder, salt, and pepper). Set aside.
  • 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!

Nutrition Facts : ServingSize 1 cup, Calories 61 kcal, Carbohydrate 4 g, Protein 1 g, Fat 5 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 6 mg, Sodium 155 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g

DILL PICKLE POPCORN



Dill Pickle Popcorn image

Make and share this Dill Pickle Popcorn recipe from Food.com.

Provided by adopt a greyhound

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

12 cups popcorn, popped
1 teaspoon dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon coriander
1/4 teaspoon dry mustard
1 -2 tablespoon pickle juice

Steps:

  • Mix together all the spices to make the dill pickle seasoning mix. Omit the salt if you're using microwave popcorn that is already salted.
  • Drizzle your hot and fresh popcorn with pickle juice. Toss to coat.
  • Sprinkle with the seasoning mix and toss again to coat.
  • Enjoy!

Nutrition Facts : Calories 94.7, Fat 1.1, SaturatedFat 0.1, Sodium 292.9, Carbohydrate 19, Fiber 3.5, Sugar 0.2, Protein 3.2

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