Ingredients:
- ½ cup Popcorn Kernels (yellow or white kernels)
- 2 Tbsp Coconut Oil or Vegetable Oil (high smoke point)
- 4 Tbsp Unsalted Butter (clarified butter/ghee is ideal)
- 3 Tbsp Dill Weed (dried)
- 2 tsp Fine Sea Salt (or Popcorn Salt)
- 1½ tsp Citric Acid Powder (crucial for dry vinegar tang)
- 1 tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Turmeric (optional, for color)
Instructions:
- Measure the dried dill weed, fine sea salt, citric acid powder, garlic powder, onion powder, and turmeric (if using) into the spice grinder or powerful blender.
- Pulse and process the mixture thoroughly for 30–60 seconds until the consistency is an extremely fine, flour-like powder. A finer powder ensures maximum adhesion to the popcorn.
- Transfer the finished seasoning blend (Magic Dust) into a small bowl and set aside.
- Add the coconut or vegetable oil and three kernels of popcorn to the heavy-bottomed saucepan. Cover and heat over medium-high heat.
- Once the three kernels pop, remove them, take the pan off the heat, and add the remaining ½ cup of kernels. Gently shake the pan to coat the kernels evenly.
- Return the pan to the heat. Once popping begins vigorously, slightly tilt the lid to allow steam to escape (prevents sogginess). Shake the pan constantly using oven gloves to prevent burning. Transfer the finished popcorn immediately to the large mixing bowl.
- Gently melt the 4 tablespoons (60g) of butter in a small saucepan over low heat until fully liquid.
- Drizzle the melted butter evenly over the warm popcorn in the large mixing bowl. Immediately use two large spatulas or your hands to toss the popcorn thoroughly until all pieces appear lightly coated.
- Sprinkle half of the reserved Dill Pickle Magic Dust over the buttered popcorn. Toss thoroughly for 30 seconds.
- Add the remaining seasoning blend (or as much as desired for taste) and toss again for another 30 seconds until the popcorn is evenly coated and vibrant. Serve immediately while still warm and crispy.