During quarantine, my family became accustomed to binge watching streaming series and movies on Fridays and Saturdays. To make sitting in front of our television more fun, we started making our snacks more interesting. We made several snacks and finger foods, but the one we kept going back to was seasoned popcorn. We took cues from flavored bags of chips –– buffalo, cool ranch, chili cheese, vinegar and salt, and sweet chili. All were good, but our favorite was remaking my preferred type of chip, dill pickle. The trick to getting maximum dill pickle flavor is adding pickle juice to the melted butter and tossing while the popcorn is still hot, then seasoning. Rather than using dill weed, we topped the popcorn with fresh dill. This recipe is the base mix that pleases my non-dill-loving boyfriend, but if you like dill as much as I do, add a little more pickle juice and fresh dill as you desire. 

Dill Popcorn
Makes 1 batch 

Ingredients
1 bag microwave popcorn or 4 cups loose kernel popcorn, popped
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground coriander
¼ teaspoon dry mustard
1 tablespoon pickle juice
2 tablespoons unsalted butter, melted
2 teaspoons fresh dill, chopped finely

Directions 

1. In a small bowl, mix together salt, black pepper, garlic powder, onion powder, coriander, and dry mustard. If using already salted popcorn, leave out the salt. 
2. Carefully open one of the sides of the microwave popcorn and drizzle pickle juice and butter. Tightly close the side and toss to coat. 
3. Reopen the side and sprinkle the spice mix over the popcorn; close and toss again to coat.
4. Pour popcorn into a large bowl and add dill, lightly tossing to evenly distribute. Add more dill if desired. Serve warm. 

Notes

1. If using loose kernel popcorn, add pickle juice and butter to the popcorn in the pot it was popped in and toss with two spoons. Add spice mix and toss, then follow step 4.

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