This kettle corn is the perfect sweet and salty treat. It’s only 4 ingredients, and a few minutes to make and you’ll be snacking on this tasty treat in no time!
The smell of kettle corn is one of my favorites, when you’re at a carnivals or state fairs and that sweet scent wafts through the air. Mmm. Now you can have that smell, and taste at home, without paying $10 for a bag!
This homemade kettle corn is just as good as you’ll get at any store, or carnival, without the price, plus enjoy it whenever you want too. Plus you can have the best kettle corn without any special equipment. You just need a heavy duty pot and a baking sheet.
It’s perfect for a game night, movie night, or just when you need a sweet and salty snack!
Why You’ll Love This:
- Perfect Sweet and Salty Treat: Something about the sweet and salty combo makes it so addictive, I just want to eat more!
- So Easy: Only 4 ingredients, and just a few minutes to make this easy treat! You’ll want to make it all the time.
Ingredients Needed:
- coconut oil
- popcorn kernels
- granulated sugar
- salt
How to make Kettle Corn?
Step 1: Heat the Oil. Add the coconut oil to a large heavy duty pot over medium heat. Add in 3 kernels of corn and watch for them to pop so you know the oil is hot.
Step 2: Add the Other Ingredients. Add the rest of the popcorn, sugar, and salt and mix it all together for about 30 seconds off the heat to warm it back up.
Step 3: Pop the Popcorn. Once the popcorn starts popping shake the pan over the top of the burner to keep the bottom of the pan from burning as much as possible. Let the popcorn pop until the popping slows down, about 1 to 2 seconds between pops.
Step 4: Pour onto a Baking Pan. Pour the popcorn onto a baking sheet lined with parchment paper, and sprinkle a little more salt over the top of the popcorn. Let the popcorn cool for a few minutes, picking out any burnt kernels or unpopped kernels. Then enjoy!
Tips and Tricks
- Heavy Duty Pan: Use a very large and heavy duty pot to make this popcorn. You’ll want a pot that is at least 5 quarts, and is sturdy, especially on bottom.
- Don’t try to double this recipe: The popcorn is best when made in small batches. Though of course you can make a second batch if needed.
- Wire Rack: Pour the popped corn over a cooling rack to separate the unpopped kernels from the popped corn.
- Easy Cleaning: If you have any burnt sugar in the bottom of the pot, add a couple cups of water over the top, bring the pot to a simmer to help the sugar melt down, for about 5 minutes, Pour the hot water out, and hopefully your pot is cleared now. Wash the pot as usual.
Kettle Corn Variations:
- Add 1 teaspoon of cinnamon to the sugar for a cinnamon sugar kettle corn.
- Try brown sugar instead of granulated sugar for more of a caramel corn flavor.
- Instead of coconut oil, you can substitute vegetable oil, canola oil, or peanut oil.
What are the best type of popcorn kernels to use?
The best popping corn kernels are ones that pop into soft popcorn and will pop easily and consistently.
Mushroom popcorn is the best type for kettle corn as the pieces are usually bigger and take more of a ball shape when popped. But I’ve used any popcorn kernels I’ve had on hand when necessary.
How to store kettle corn?
Let any leftover popcorn cool completely, before storing in an airtight container with a lid for up to 3 or 4 days. You’ll have the best crunchy results on the first day, but it should still taste great for a few days after, if you don’t eat it first.
This kettle corn has the best sweet and salty flavor. It’s practically addicting with the delicious combination and is the perfect treat for a family movie night, game night, or just when you need one of your favorite snacks!
More Popcorn Recipes:
If you make this Kettle Corn Recipe please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Kettle Corn
Ingredients
- 3 TBS refined coconut oil (can sub vegetable oil)
- 1/3 cup popcorn kernels
- 2.5 TBS granulated sugar
- 1/4 tsp salt (to taste)
Instructions
- Line a large baking sheet with parchment paper, and set it aside.
- Heat the coconut oil in a large pot over medium high heat. 3 TBS refined coconut oil
- Add three kernels of popcorn to the oil. Let all the kernels pop, to show the oil is hot enough.
- Add the remaining popcorn kernels, and shake the pan for about 10 seconds to help the kernels warm up. 1/3 cup popcorn kernels
- Pour the granulated sugar and salt over the kernels and stir them together. 2.5 TBS granulated sugar, 1/4 tsp salt
- Cover the pan loosely with a lid, and once the popcorn starts popping, shake the pan every 5 to 10 seconds constantly to keep the bottom of the pan from burning as much as possible.
- Let the popcorn pop until the popping just slows down, about 1 to 2 seconds between pops.
- Pour the popcorn out on the prepared baking pan.
- Sprinkle additional salt over the top of the popcorn.
- Let the popcorn cool for a couple minutes.
- Remove any burnt or unpopped kernels, and enjoy!
Notes
- Heavy Duty Pan: Use a very large and heavy duty pot to make this popcorn. You’ll want a pot that is at least 5 quarts, and is sturdy, especially on bottom.
- Don’t try to double this recipe: The popcorn is best when made in small batches. Though of course you can make a second batch if needed.
- Wire Rack: Pour the popped corn over a cooling rack to separate the unpopped kernels from the popped corn.
- Easy Cleaning: If you have any burnt sugar in the bottom of the pot, add a couple cups of water over the top, bring the pot to a simmer to help the sugar melt down, for about 5 minutes, Pour the hot water out, and hopefully your pot is cleared now. Wash the pot as usual.
Nutrition
This Kettle Corn was first posted on November 8. 2010. The photos and blog text were updated for clarity on July 4, 2025.
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