This Spicy Dill Popcorn is my take on the classic American snack food. It’s great to munch on, but also works well to put out at dinner parties. I developed this recipe during my time at Aquavit, and included it in my cookbook New American Table.
Servings: 4 quarts
3 tbsp vegetable oil
1/2 c popcorn kernels
1 tsp sea salt
1 1/2 tbsp melted unsalted butter
1 tsp chili powder
1/4 c chopped dill
1/4 c shredded cheddar cheese
Pour the oil in a 4-quart pan and coat the bottom. Add the kernels and cover. Place the pan on medium-high heat.
The kernels will heat up and start to pop. Shaking the pan often to prevent burning, allow kernels to cook until popping starts to slow down to 2-3 seconds between each pop.
When the popping has stopped and the kernels have all popped, remove pan from burner. Transfer popcorn to bowl and add remaining ingredients while still hot. Toss to combine.