Ingredients:

  • 1/2 cup Popcorn Kernels
  • 2 Tbsp Neutral Cooking Oil (canola, grapeseed, or coconut)
  • 1 tsp Fine Sea Salt
  • 2 Tbsp Dried Dill
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 Tbsp Vinegar Powder (or 1 tsp Citric Acid + 1 Tbsp powdered sugar)
  • 1/2 tsp Fine Granulated Sugar (optional)
  • 4 Tbsp Unsalted Butter (melted)

Instructions:

  1. In a small bowl, combine the Fine Sea Salt, Dried Dill, Garlic Powder, Onion Powder, Vinegar Powder, and Fine Sugar.
  2. Whisk the seasoning mix vigorously until the ingredients are completely homogenous. Set aside.
  3. Add the Neutral Oil to the large stockpot and place it over medium-high heat. Add 3 kernel 'testers' and cover the pot.
  4. Once the three kernels have popped, remove the pot from the heat and add the remaining popcorn kernels. Recover the pot and shake gently to coat the kernels in the oil. Let sit for 30 seconds to bring them to an even temperature.
  5. Return the pot to medium-high heat. Keeping the lid slightly ajar (to allow steam to escape), shake the pot continuously until the popping slows to several seconds between pops.
  6. Immediately pour the freshly popped corn into your largest mixing bowl.
  7. In a small saucepan or microwave, melt the 4 Tbsp of Unsalted Butter until liquid.
  8. Drizzle the melted butter slowly over the hot popped corn. Use a large spoon or spatula to gently fold and toss the corn, ensuring an even coating of butter. Work quickly while the corn is still warm.
  9. Sprinkle half of the prepared Dill Pickle Seasoning Mix over the buttered popcorn. Toss thoroughly for 30–45 seconds.
  10. Sprinkle the remaining seasoning mix over the popcorn. Toss once more until every kernel is thoroughly dusted and coated in the tangy green mix.
  11. Taste and adjust salt if necessary. Serve immediately.