Sweet Dill-Pickle Popcorn (Printable Version)
# What You Need:
→ Popcorn
01 -
1/2 cup popcorn kernels (or 6 cups plain popped popcorn)
02 -
2 tablespoons neutral oil (such as canola or sunflower), if popping kernels
→ Sweet Glaze
03 -
1/4 cup unsalted butter
04 -
1/3 cup granulated sugar
05 -
1 tablespoon light corn syrup
06 -
1/4 teaspoon salt
→ Dill-Pickle Seasoning
07 -
1 1/2 teaspoons dried dill weed
08 -
1 teaspoon dried parsley
09 -
1/2 teaspoon garlic powder
10 -
1/2 teaspoon onion powder
11 -
1/2 teaspoon citric acid (or substitute 2 teaspoons lemon juice powder)
12 -
1/2 teaspoon fine sea salt
13 -
1/4 teaspoon ground white pepper
# Steps to Follow:
01 -
If using popcorn kernels, heat oil in a large pot over medium heat. Add a few kernels; when they pop, add the rest and cover. Shake occasionally until popping slows. Remove from heat and transfer 6 cups of popped popcorn to a large mixing bowl.
02 -
In a small saucepan, melt the butter over medium-low heat. Add sugar, corn syrup, and salt. Stir until the mixture is fully melted and smooth, about 2–3 minutes.
03 -
In a small bowl, mix together all dill-pickle seasoning ingredients.
04 -
Drizzle the sweet glaze over the warm popcorn, tossing with a spatula to coat evenly.
05 -
While glaze is still sticky, sprinkle the dill-pickle seasoning over the popcorn and toss again until well distributed.
06 -
Spread popcorn onto a parchment-lined baking sheet to cool for 10 minutes.
07 -
Once cool, break apart any clusters and serve.
# Additional Notes:
01 -
For extra crunch, bake coated popcorn at 250°F (120°C) for 20 minutes, stirring once halfway through.
02 -
Substitute citric acid with lemon zest for a milder tang.
03 -
Great for parties or movie nights; store in an airtight container up to 4 days.