Salt and Vinegar Popcorn
This Salt and Vinegar Popcorn might just be my new favorite snack. It’s light, crispy, and has that punchy salt-and-vinegar flavor (without the greasy fingers). Plus, it’s ridiculously easy to throw together the seasoning. I mostly use microwaved bagged popcorn for this recipe, but you can use air popped, stovetop, or whatever your preferred cooking method is. Fair warning: once you start snacking, it’s hard to stop. But hey, at least popcorn is basically a health food, right?
How to make Salt and Vinegar Seasoned Popcorn
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Sprinkle with the salt and dill (if using).
Salt and Vinegar Popcorn Recipe
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Equipment
Ingredients
- 3 tablespoons unsalted butter
- 2 teaspoons white balsamic vinegar
- 1 ½ teaspoons sea salt
- 1 teaspoon dried dill optional
- 8 cups popped corn
Instructions
- Using an air popper, stovetop, or microwave, pop 8 cups of popcorn. Transfer just the popped corn to a large mixing bowl and sift out the unpopped kernels. Set aside.
- In a small bowl, combine the butter and vinegar and heat in the microwave in 10-15 second increments until the butter is melted. Stir well.
- Drizzle the butter mixture over the popcorn slowly and evenly, and mix together.
- Sprinkle with the salt and dill (if using). Toss the popcorn to coat evenly, use a long spoon to stir, or put the lid on the bowl if available, and shake gently.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this easy Salt and Vinegar Popcorn recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Recipe Tips
- Popcorn Matters – Air-popped popcorn works best for even coating, but stovetop popcorn with a little oil gives it a heartier crunch. Microwave popcorn? Totally fine, just go for a plain or lightly salted version.
- Vinegar Without the Soggy Factor – White balsamic vinegar adds tangy flavor without making your popcorn sad and limp. If you only have regular white vinegar, mix it with the melted butter before drizzling it, which helps distribute the flavor evenly without too much moisture.
- Butter First, Then Seasoning – Drizzle the melted butter-vinegar mix over the popcorn before adding salt and dill. This helps everything stick instead of sinking to the bottom of the bowl.
- Shake, Don’t Stir – Toss your popcorn in a big bowl with a lid or use a paper bag to shake it up. Stirring can crush the popcorn, but shaking gets everything evenly coated without breaking the kernels.
- Taste & Adjust – Start with the listed amounts, then tweak to your liking. Want more salt? A little extra tang? Go for it, your popcorn, your rules!
Quick Recipe Help and Common Questions
Why isn’t my popcorn crispy?
If your popcorn turns out a little chewy instead of crispy, it’s likely one of two things: too much moisture or improper storage. Make sure your popcorn is completely cool before storing it, and always use an airtight container. If it softens, you can crisp it back up in a 250°F (120°C) oven for 5-7 minutes.
Can I use regular white vinegar instead of white balsamic?
Yes, but since white vinegar is stronger, you might want to use a little less. Try 1½ teaspoons instead of 2 teaspoons to keep the tang from being too overpowering.
How do I make sure the seasoning sticks?
The key is to mix the melted butter with the vinegar and drizzle it over warm popcorn. Then, immediately sprinkle on the salt and dill while tossing or shaking the popcorn in a bowl or bag. This helps everything stick evenly without clumping.
