Sour Cream and Onion Popcorn
This homemade Sour Cream and Onion Popcorn is packed with tangy, savory flavor and made with a simple DIY seasoning blend. Perfect for movie nights, parties, and snack cravings, this easy stovetop popcorn recipe tastes like sour cream and onion chips in fluffy popcorn form.
Servings 6 servings
Calories 104kcal
Ingredients
Spice mix:
- 2 teaspoon buttermilk powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon granulated sugar
- 1 teaspoon fine grain salt
- ½ teaspoon onion powder
Popcorn:
- ½ cup unpopped popcorn kernels
- 2 tablespoons neutral oil canola, grapeseed, avocado, or sunflower oil
- Fine mist neutral spray oil
Instructions
Spice mix:
- In a small bowl, whisk together the buttermilk powder, garlic powder, parsley, sugar, salt, and onion powder until evenly combined. Set aside.
Popcorn:
- Add the popcorn kernels to a large heavy-bottomed pot with a lid. Tilt the pot so the kernels gather on one side, then pour the oil directly over the kernels. Carefully tilt and rotate the pot until all kernels are evenly coated in oil. Spread the kernels into a single layer across the bottom of the pot. Cover with the lid and place over medium-high heat.
- Once the first kernel pops, reduce the heat to medium. Continue cooking, gently shaking the pot occasionally, until popping slows to about 2–3 seconds between pops. Remove from heat immediately to prevent burning.
- Lightly spray the hot popcorn with a light mist oil spray. Sprinkle about ⅓ of the seasoning mixture over the popcorn. Cover the pot and shake well to distribute seasonings. Repeat the spraying and seasoning process two more times until all seasoning is used. Taste and add additional salt if desired. Divide into bowls, and serve immediately.
Notes
Recipe makes about 16 cups popped popcorn, about 2 large servings or up to 8 smaller servings.
If you cannot find powdered buttermilk, powdered instant milk can be used, however, additional salt may be needed since powdered instant milk is sweeter than buttermilk, and it will change the flavor.
½ cup of unpopped popcorn yields around 16 cups of popped popcorn. A standard bag of microwave popcorn yields about 10 to 12 cups of popped popcorn, so I recommend making two bags and having leftover plain popcorn.
Neutral oils like avocado, grapeseed, canola, sunflower, or refined coconut oil work best.
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.
Nutrition
Calories: 104kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 398mg | Potassium: 72mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 0.5mg
