Kettle corn is the perfect blend of sweet and salty, offering a delightful crunch in every bite. With just 6 minutes from start to finish, this snack is quick to make yet irresistibly satisfying. The golden kernels pop to perfection, coated in a light caramelized sugar glaze that balances savory notes. It’s a treat that feels indulgent but is surprisingly simple to whip up for movie nights or afternoon cravings.
Each cup delivers a satisfying mix of textures—crispy, airy, and just the right amount of chew. The subtle sweetness paired with a hint of salt makes it a crowd-pleaser for all ages. Plus, it’s portioned into 5 cups, making it ideal for sharing or savoring solo. Whether you’re hosting a gathering or enjoying a quiet moment, this kettle corn brings joy to every snack time.
What You’ll Need for Kettle Corn
- 2 Tablespoons canola, vegetable, or coconut oil (your choice!)
- ¼ cup (53 g) popcorn kernels
- 3 Tablespoons granulated sugar
- ¼ teaspoon finely ground sea salt (plus extra to taste; table salt works too)
How to Make Perfect Kettle Corn
- Prepare your workspace: Place a wire cooling rack over a baking sheet and set aside.
- Heat the oil: Pour oil into a medium-sized saucepan and place it over medium heat. Add 3-5 popcorn kernels and cover with a lid. Wait until you hear a kernel pop.
- Add the rest: Once a kernel pops, add the remaining popcorn kernels in an even layer. Sprinkle in the sugar and salt, stir quickly, and immediately re-cover the pot.
- Shake it up: While holding the lid tightly, gently shake the pot to evenly distribute the ingredients. Every 10 seconds, lift the pot off the heat (use oven mitts!), shake vigorously, and return to the heat. The kernels will start popping rapidly.
- Monitor the popping: Continue shaking every 5-10 seconds to ensure even cooking. When the popping slows to about 2 seconds between pops, remove the saucepan from the heat.
- Cool and serve: Carefully remove the lid (keep the pot turned away from your face) and pour the popcorn onto the prepared baking sheet. Let it cool for a few seconds, then sprinkle with additional salt to taste.
- Finish up: Gently shake the popcorn on the cooling rack to let stray kernels fall through. Transfer to a serving dish and enjoy while warm!
Sweet & Salty Variations to Try
Switch up your kettle corn by adding a pinch of cinnamon or cayenne pepper for a spicy kick. For a richer flavor, drizzle melted dark chocolate over the cooled popcorn or sprinkle with powdered sugar for extra sweetness. Experiment with different sugars like brown sugar or coconut sugar for a unique twist!
Perfect Pairings for Your Popcorn
Serve your kettle corn alongside a cold glass of lemonade or iced tea for a refreshing combo. It’s also a great snack for movie nights, paired with homemade nachos or cheesy dips. For a fun dessert idea, layer it with vanilla ice cream for a sweet and crunchy treat!
Quick Tips for Perfect Kettle Corn
Use a heavy-bottomed saucepan to prevent burning and ensure even heat distribution. Shake the pot vigorously to coat every kernel with sugar and salt. If you’re worried about sticking, lightly grease the pot with non-stick spray before adding the oil. And remember, don’t walk away—kettle corn cooks fast!
How to Store & Keep It Fresh
Store leftover kettle corn in an airtight container at room temperature for up to 3 days. To keep it crispy, avoid sealing it while it’s still warm. If it loses its crunch, reheat it in the oven at 300°F (150°C) for 5 minutes, then let it cool before serving.
Common Questions Answered
Why is my kettle corn chewy?
This usually happens if the sugar isn’t evenly distributed or if the popcorn isn’t shaken enough. Make sure to shake the pot frequently during cooking.
Can I use a different oil?
Yes! Coconut oil adds a delicious flavor, but any neutral oil like canola or vegetable oil works well too.
Kettle Corn
Ingredients
- 2 Tablespoons canola, vegetable, or coconut oil
- 1/4 cup popcorn kernels (53 g)
- 3 Tablespoons granulated sugar
- 1/4 teaspoon finely ground sea salt plus additional to taste (may substitute table salt)
Instructions
- Place a wire cooling rack over a baking sheet and set aside.
- Pour oil into the bottom of a medium-sized saucepan and set on the stovetop over medium heat. Add 3-5 popcorn kernels and cover the pot with a lid. Wait and listen for the kernels to begin to pop.
- Once you hear a kernel pop, add remaining popcorn kernels in an even layer, add granulated sugar and sea salt and stir, and immediately re-cover with lid. While tightly holding the lid in place, gently shake the pot to evenly distribute the ingredients.
- Every 10 seconds, lift pot from stovetop (use oven mitts!), hold the lid on very, very tightly, and vigorously shake the pot back and forth thoroughly and repeatedly to shake the kernels and sugar, then return to heat. You should begin to hear the popcorn kernels popping rapidly. Continue to remove from heat every 5-10 seconds and shake so that the popcorn cooks evenly.
- Once the popping slows (if you’re hearing 2 seconds or so between pops), immediately remove the saucepan from the heat. Carefully remove lid (keep the pot turned away from your face in case kernels continue to pop) and pour evenly over prepared baking sheet.
- Allow to cool several seconds and sprinkle with additional sea salt to taste (if the popcorn tastes bland, you just need more salt!).
- Use your hands to gently shake the popcorn around on the cooling rack, this will allow most of the stray kernels to fall through. Pour popcorn into a serving dish and serve immediately while still warm.