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+ servings
Kettle corn served in a paper popcorn cup
5 from 2 votes

Homemade Kettle Corn

Learn how to make homemade kettle corn that is perfect for a movie night, game day, or to snack on! You won't be able to stop eating this crunchy, salty and sweet popcorn.
Author Diana
Servings 8 servings
Cook Time 10 minutes
Total Time 10 minutes

Equipment

  • Large pot with lid
  • Baking sheet, half size

Ingredients

  • 3 tablespoons oil vegetable, canola, peanut, or coconut
  • ½ cup corn kernels
  • ¼ cup granulated sugar
  • ½ teaspoon salt

Instructions

  • In a large pot with lid or a Whirly Pop Popcorn Maker, heat oil over medium-high heat. Add a couple corn kernels to the oil, when they pop it means that the oil is at the desired temperature.
  • Add Unpopped Popcorn Kernels to the oil, followed by the granulated sugar while shaking the pot constantly. Once all the sugar is added, cover with the lid and keep shaking the pot over medium heat. This will ensure that there are no burnt kernels or sugar stuck to the bottom of the pot.
  • Once all the popcorn kernels are popped, remove from heat and dump onto a baking sheet. Sprinkle with salt while the popcorn is still warm, seperate the popcorn if needed (every kernel will have a thin layer of caramel on it, it's kind of like candy! So the popcorn might stick a little).

Video

Notes

  • When the popcorn is popped, transfer to a baking sheet immediately. If you don't do that, the popcorn might absorb some liquid from the trapped steam under the lid, and it can become chewy.
  • Storing. I don't think that there will be any leftovers, but if you happen to have some then you can store them in an airtight container or a Ziploc bag at room temperature for up to 4 days. The leftovers aren't as good as fresh kettle corn, but they're always eaten in our house.
  • Making large or multiple batches: If you need to double the recipe, you don't need to change anything, just make sure that your pot is large enough.
    If you want to make multiple batches, you have to wash the pot between each batch, as any remaining sugar will stick to the pot and burn causing your kettle corn to turn bitter with burnt bits.

Nutrition

Calories: 81kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 168mg | Potassium: 15mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg