Sour Cream and Onion Popcorn

By the way, it’s Popcorn Week here at Life Currents! I’ll be brining you another fun popcorn treat later this week. And here’s a hint… it’s a summertime classic!

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Buttermilk powder

The ingredients for this flavored popcorn are all really common, except maybe the buttermilk powder. You can get some on Amazon so you don’t have to hunt from store to store.

Powdered buttermilk (or dried buttermilk) is simply the dehydrated form of fresh buttermilk. It’s made by drying the liquid that’s left after churning cream into butter. It has the same rich, tangy flavor and baking properties as fresh buttermilk, but has a significantly longer shelf life.

I usually keep buttermilk powder on the shelf if I plan on using it soon. If I don’t foresee using it quickly, then I’ll pop it in the fridge. Once opened, powdered buttermilk has an average shelf life of 6 to 12 months.

Always give it the sniff test before using it. Check for changes such as discoloration or a strange odor. Also, look for changes in texture. If it has clumped together, this is often an indication that it has gone bad. And, of course if it tastes “off” better to throw it away.

Why buttermilk powder works so well

Buttermilk powder gives this popcorn its classic tangy “sour cream and onion” flavor without making the popcorn soggy. It creates a dry seasoning blend that clings beautifully to freshly popped popcorn.

What if I can’t find powdered buttermilk?

If you cannot find buttermilk powder and don’t want to buy it on Amazon, instant milk powder can be substituted. Since milk powder is naturally sweeter and less tangy, you may want to add extra salt or a pinch of citric acid for a more authentic sour cream flavor. And the flavor of the popcorn will change a bit.

How to make

You can find the full recipe with ingredient amounts and instructions in the recipe card below. I offer tips and tricks in the post for you.

First, you’ll make up the quick DIY sour cream onion seasoning. I first used this seasoning mix in my Sour Cream and Onion Potato Chips recipe. It was so good, that I know it would be a fun addition to popcorn.

Making the seasoning is as easy as mixing together a few ingredients. Fine salt will stick better than coarse salt. But you may prefer the crunch of course, so use your favorite. If you find any clumps in the seasoning mix, it’s best to whisk or sift them out to improve the texture.

Next up, make the popcorn. We make this stove top popcorn fairly regularly around my house. It’s a good wholesome snack that you can feel good about, a nutrient-dense whole grain packed with dietary fiber, antioxidants, and essential minerals like magnesium and zinc. Naturally low in calories, fat, and sodium, making it an excellent snack for promoting weight loss, gut health, and stable blood sugar.

Best oils for stovetop popcorn are neutral oils with a high smoke point. Grapeseed, Avocado oil, canola, sunflower oil, or refined coconut oil all produce crisp popcorn without overpowering the seasoning.

Do not overcrowd the pot with popcorn kernels. Keep them in a single layer on the bottom of the pot.

Keep the lid slightly vented if your pot traps too much steam to help maintain crispy popcorn.

Shake the pot gently during popping to reduce burning.

Remove the popcorn from heat as soon as the popping slows to avoid burnt kernels.

Now you’ll toss the popped corn with the spices; this is where the magic happens. Use a fine mist spray oil so the seasoning sticks evenly and every bite gets coated without making the popcorn greasy.

The secret to evenly coated popcorn is applying the seasoning in layers to the hot popcorn to help distribute flavor more evenly than dumping everything on at once would do.

Can I use microwave popcorn?

Yes, you can use plain microwave popcorn instead of stovetop popcorn. Since one standard microwave bag yields about 10–12 cups, you’ll need about two bags for the full amount of seasoning.

Storage

Store any leftover seasoning in an airtight container for future batches.

The popcorn is best fresh and hot, but if you’d like to store leftovers, pop them in an airtight container like a ziptop bag.

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