Dill Infused Popcorn Recipe

This seasoning blend was created just for the pickle festival we are attending in Murfreesboro. We use home grown dill, and freshly dehydrated garlic that we powder. The salt is Real Redmond Salt Brand.

Dill Infused Popcorn Recipe!

Instructions: 

• In a small bowl, stir together the seasoning ingredients.
  4 teaspoons dried dill weed, 2 teaspoon garlic powder, 2 teaspoon fine sea salt, freshly ground black pepper
  
  
  
• 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 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. When butter is melted add seasoning to your melted butter and stir to combine.
  
  
  
• Once the three test kernels have popped, immediately add the rest of the 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 of popcorn, or about 30 seconds to 1 minute after they've popped – this does not have to be exact.
  
  
  
  
• 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!