Homemade Dill Pickle Popcorn Recipe (Healthy Snack)

Mallory

If you are a pickle lover, you have to try this homemade Dill Pickle Popcorn! It's the best popcorn and a simple snack ready in 10 minutes and making popcorn on the stovetop is so fun! All you need is a few ingredients and a heavy bottomed pot.

5 from 1 vote

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Cook Time 10

Course Snack

Cuisine American

Servings servings (3.5 cups per serving)

Calories 145 kcal

Equipment

dutch oven or heavy bottomed pan
Mixing Bowl
spray bottle

Ingredients

½ cup popcorn kernels I use Bob's Red Mills Whole White Popcorn
3 tablespoon extra-virgin olive oil or avocado oil

For Dill Pickle Seasoning

1 tablespoon dried dill weed
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt more to taste
spritz pickle juice

Instructions

Heat a large heavy-bottomed pot or dutch oven over medium heat. Add extra virgin olive oil and 2-3 kernels of the popcorn kernels to the pan and cover with the lid. Let it heat until the kernels pop. This is how you will know the oil is hot enough to pop the popcorn.
While waiting for the oil to heat, make the dill pickle seasoning by mixing the 1 tablespoon dill weed, 1 teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon salt in a small bowl.
When the 2-3 "test" kernels pop, add the rest of the popcorn kernels to the pot, cover, and remove the pot from the heat for 30 seconds to 1 minute while gently shaking the pot to distribute the popcorn kernels.
Place the pot back on the burner (still over medium heat). You will hear the popcorn start to pop. When about half of the popcorn has popped, loosen the lid of the pan to let some of the steam out and continue to let it pop. Gently shake the pot as needed to make sure all the kernels get to the bottom of the pot to pop.
Listen! The popcorn is done popping when there is about 2-3 seconds between pops. When popcorn is done popping, transfer it immediately to large bowl or popcorn tin to avoid burning it. Sprinkle the homemade dill pickle seasoning on top of the popcorn.
Add pickle juice at the end right before eating the popcorn. The easiest way to evenly distribute the pickle juice on the popcorn is to use a spray bottle. If you don’t have a spray bottle, you can use a spoon to pour the pickle juice over the popcorn. Mix well and enjoy!

Notes

Expert Tips

Don't skip step 3! When the 2-3 "test" kernels have popped to signal that the oil is hot enough, add the rest of the kernels and remove the pot from the heat for about 30 seconds. This will help keep the oil from getting too hot and burning the popcorn.
Be sure to loosen the lid a crack to let some steam out after you hear the popcorn start popping.
To make sure all the kernels pop, gently shimmy the pot while the popcorn is over the heat.
You can use either Yellow or White Popcorn Kernels for this recipe.

Storage

Store your popcorn in an airtight container for up to 3-4 days if unseasoned. After seasoning is added, it can be stored for 1-2 days. Store in a cool, dark place.

Dietitian Tip

As far as snacks go, popcorn is a healthy option! While healthy means something different to everyone, popcorn is a whole grain, naturally gluten-free and low calorie. When made like this at home it doesn’t contain any additives. Popcorn is cholesterol free and has almost no fat. It contains fiber which is important for gut health and many other nutrients including folate, thiamine, and iron.

For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊

Nutrition

Serving: 3.5 cupsCalories: 145kcalCarbohydrates: 10gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 287mgFiber: 2g

Keyword 10 minute, dairy free, gluten free, no added sugars, plant-forward

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