Step 1

In a small bowl, stir together the ranch seasoning ingredients (buttermilk powder, parsley, dill, garlic powder, onion powder, chives, salt, and pepper). Set aside.

Step 2

In a large heavy-bottomed large stockpot or dutch oven, add the oil and three popcorn kernels, heating over high heat. Cover the pan. These are the "test kernels" and once they pop, it signals that the oil is officially hot enough to pop all the kernels at the same time.

Step 3

Meanwhile, measure out the remaining 1/2 cup of popcorn kernels and begin preparing your butter by melting it either in a microwave-safe bowl or on the stovetop. If microwaving, run it in 20-second intervals, checking often to keep it from exploding. Add the drops of soy sauce or Worcheshire sauce, if using.

Step 4

Once the three test kernels have popped, immediately add the 1/2 cup of popcorn kernels to the pan. Cover and remove from heat, gently swirling from side to side for 20 seconds. Return the pan to the heat, and the popcorn kernels will almost immediately begin popping.

Step 5

Once the kernels are about halfway done popping, slightly crack the lid to allow excess steam to escape. Do this when the stockpot is approximately halfway full with popcorn, or about 30 seconds to 1 minute after they've popped – this does not have to be exact.

Step 6

If needed, you can gently shake the pan side to side to allow any remaining kernels to make it to the bottom of the pan to pop. Once the popping has slowed or just stopped, immediately pour the popcorn into your serving bowl. It's helpful if you have a large bowl with a lid. Alternatively, use a large brown paper bag to toss.

Step 7

Toss the freshly made popcorn with the melted butter until evenly coated, ensuring it's tossed well. Then, sprinkle the ranch seasoning evenly over buttered popcorn and toss or shake to coat until completely covered. Add salt and adjust to taste. Enjoy immediately!