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!
- coconut oil
- popcorn kernels
- granulated sugar
How to make Kettle Corn?
Heat your oil in a large pot over medium heat, add in 3 kernels of popcorn so you know when the popcorn is hot. It might take a couple of minutes for it to get hot enough. Add the remaining popcorn kernels to the hot oil and shake the pan off the burner and off the direct heat for about 30 seconds to help the kernels warm up.
Add the sugar over the kernels and stir it all together. 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.
Pour the popcorn onto a baking sheet lined with parchment paper, and sprinkle 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 for making Kettle Corn:
- 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.
- Pour the popped corn over a cooling rack to separate the unpopped kernels from the popped corn.
- 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 it lasts that long.
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:
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- 1/4 cup refined coconut oil (can sub vegetable oil)
- 1/2 cup popcorn kernels
- 1/3 cup granulated sugar
- 3/4 tsp salt
- Line a large baking sheet with parchment paper, and set it aside.
- Heat the oil in a large pot over medium high heat.
- Add three kernels of popcorn to the oil. Once the kernels pop, the oil is hot enough.
- Add the remaining popcorn kernels, and shake the pan for about 10 seconds to help the kernels warm up.
- Pour the sugar over the kernels stir them together.
- Once the popcorn starts popping, shake the pan almost 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.
- Transfer the popcorn to the prepared baking pan.
- Sprinkle over the top with the salt.
- Let the popcorn cool for a couple minutes.
- Remove any burnt or unpopped kernels.
1/4 cup coconut oil
1/2 cup popcorn kernels
1/3 cup sugar
3/4 teaspoon salt
*Special Equipment – A large pot with lid
1. Heat oil in a large pot over medium-high heat.
2. Add tree kernels o popcorn to oil. Once kernels pop, oil is hot enough.
3. Add popcorn and sugar giving it a quick stir and then cover with lid.
4. Once popcorn starts popping, pick it up and give it a quick shake every few seconds until popping slows down, between 3-4 minutes.
5. Remove immediately from heat and pour into a large bowl.
6. Sprinkle with salt and serve immediately.
This was so easy and so yummy too. There were a couple burnt pieces that we picked out, but the rest tasted so good. It tastes just like regular kettle corn.
Update: I’ve made this many times, and I had the heat a little high this time, so the bottom was a little burned, but we just took it out like normal, avoiding the burnt pieces as much as possible. It still tasted delicious!