Ranch Popcorn Seasoning
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A buttermilk and herb ranch seasoning for a big bowl of buttery stovetop popcorn.
Ingredients
Seasoning
- 1 Tablespoon buttermilk powder
- 1 teaspoon dried parsley
- 1/2 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried chives
- 1 teaspoon fine sea salt plus more to taste
- Freshly ground black pepper a few turns
Popcorn
- 3 Tablespoons oil
- 1/2 cup popcorn kernels
- 4 Tablespoons unsalted butter
Equipment
- stockpot
Directions
- Stir the seasoning ingredients together in a small bowl.
- Heat the oil and 3 kernels in a covered 8-quart pot over high heat. When they pop, add the rest of the kernels, cover, take the pot off the heat for 20 seconds, then put it back on.
- When about half the kernels have popped, tip the lid open a crack. When the popping slows, pour the popcorn into a large bowl.
- Melt the butter, toss it with the popcorn, then sprinkle on the seasoning and toss again. Add salt to taste and serve right away.
Notes
The seasoning keeps airtight in a cool, dry place for a few months. Popcorn is a choking hazard for children under 4.
Nutrition
Serving: 13g | Calories: 75kcal | Carbohydrates: 5.4g | Protein: 1.1g | Fat: 5.7g | Saturated Fat: 2.2g | Trans Fat: 0g | Cholesterol: 7.9mg | Sodium: 3.8mg | Potassium: 35mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 109IU | Vitamin C: 0.2mg | Calcium: 8.5mg | Iron: 0.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 16 cups; buttermilk powder counted as dry buttermilk, dried dill counted as dried dill weed, dried chives counted as freeze-dried chives, oil counted as vegetable oil. Brands and portions vary, so use it only as an approximation.