Homemade Kettle Corn
Sweet, salty, crispy, and perfectly crunchy, this easy stovetop kettle corn tastes just like fresh fair-style kettle corn. Made with only 4 simple ingredients, it’s a quick homemade popcorn snack ready in minutes.
Servings 4 servings
Calories 187kcal
Equipment
- Large heavy-bottomed pot with lid
- Wooden spoon or heat-safe spatula
Ingredients
- 2 tablespoons grapeseed oil avocado oil, canola oil, sunflower oil, or refined coconut oil or other neutral tasting oil high smoke point oil
- ¼ cup granulated sugar
- ½ cup unpopped popcorn kernels
- ½ teaspoon kosher salt
Instructions
- Heat oil in a large heavy-bottomed 5-6quart pot over medium heat with 3 “test kernels” in the pot. Once all 3 kernels pop, add the rest of the popcorn kernels and the sugar. Stir gently to evenly coat the kernels. Cover the pot with a lid and begin shaking the pot frequently over the burner. Continue cooking and shaking until the popping slows to about once every 2–3 seconds.
- Remove the pot from the heat and continue shaking until the popping completely stops. Carefully uncover the pot away from your face to avoid steam.
- Sprinkle the popcorn with salt and give the pot a good shake to distribute. Pour it into a large bowl (or a couple of large bowls). Let cool slightly, stirring occasionally to break apart any large clumps. Serve immediately for the crispiest texture.
Notes
Makes about 12-16 cups popped popcorn. Serves 4–6
Kettle corn is best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to a week. Be sure to let it completely cool before storing it. The popcorn may gradually lose some crispness over time.
Nutrition
Calories: 187kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 292mg | Potassium: 56mg | Fiber: 3g | Sugar: 13g | Calcium: 1mg | Iron: 1mg
