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Make homemade Kettle Corn Popcorn easily with simple ingredients. This sweet and salty snack is always a family favorite.
Kettle Corn Popcorn Recipe:
Homemade Kettle Corn Popcorn is easy to make with simple ingredients. This is always a must when we head to our local state fair. The sweet and salty flavor makes this is an easy snack and now we can easily make it at home.
This popcorn is extremely addicting so you want to make sure you make enough. There is nothing better than a perfectly popped popcorn but adding in the sweetness from the sugar makes it so much better.
This would be the perfect snack to make for your next movie night. If you are needing an easy homemade gift idea, add this easy kettle popcorn. This recipe only requires 4 ingredients and it is budget friendly.
What is Kettle Corn?
Kettlecorn popcorn has the perfect amount of sweetness with a hint of salty flavor. The key to making the perfect kettle corn is adding the sugar during the cooking process.
Kettle Corn vs Popcorn:
The main difference between kettle corn and popcorn is the sugar that is added. When making Kettle Corn, you add sugar to the pan and as it cook it melts on the popcorn.
Adding the sugar to popcorn results in a sweet and salty snack.
Ingredients:
- Vegetable Oil
- Popcorn Kernels
- Sugar
- Salt
How to Make Kettle Corn Popcorn:
- Step 1 – Add the vegetable oil and a few unpopped kernels (3-4) to a large heavy bottom pot with a lid.
- Step 2 – Heat over medium heat covered until you hear all of the popcorn kernels pop.
- Step 3 – Then add the remaining popcorn kernels to the hot oil. Shake the pan to coat the kernels in the oil.
- Step 4 – Then add in the sugar and salt. Shake thoroughly again to coat the kernels with the sugar and salt.
- Step 5 – Add the lid to the pan. Constantly shake the pot while it’s cooking. It will probably take a minute for the kernels to start popping.
- Step 6 – Continue to cook while the kernels are popping until the toppings slows to approximately 2 seconds between each of the pops. Make sure to constantly shake the pan to keep the kernels and sugar from burning.
- Step 7 – Move the popcorn popped immediately from the stove and pour into a large serving bowl.
- Step 8 – Picked out any unpeopled kernels. Serve warm and enjoy.
What is the best oil for Kettle Corn:
We used vegetable oil to make this Kettle Corn but any neutral oil would work. You can also use canola oil or refined coconut oil as it has a clean, light flavor.
If you use coconut oil make sure to get refined coconut oil as unrefined coconut oil will give your popcorn a slight coconut flavor.
How to Store Kettle Corn:
You can store the leftovers at room temperature in an airtight container for up to 3-4 days.
How long will Kettle Corn last:
Kettle Corn doesn’t last long in my house. It seems as soon as I make it, my family eats it. But if you are lucky to have some leftover, it will last about a week if stored properly.
How to Make Kettle Corn in the Microwave:
Making Kettle Corn in the Microwave is just as easy.
- Place the oil, sugar and salt in a microwave safe bowl.
- Heat oil or if you are using coconut oil, heat for about 20 seconds or until melted.
- Stir in popcorn kernels to make sure they are covered with oil mixture.
- Spread the kernels evenly on the bottom of the microwave safe bowl.
- Place lid on bowl and heat in the microwave for about 3 minutes.
- Once you start hearing a few pops, stop microwave so you do not burn the sugar.
- Every microwave is different, so once you microwave kettle corn you will figure out the exact time.
Recipe Tips:
- Equipment – There is no need for fancy equipment when making this Kettle Corn recipe. All you need is a large skillet that is not to heavy. I have even cooked it in a dutch oven.
- Store Bought Popcorn kernels – You can easily find popcorn kernels at the store. It is usually located next to the boxed microwave popcorn.
- Sugar – We used white sugar to make this recipe. But if you prefer more of a caramel flavor, you can use brown sugar.
- Popping Slows – You will know when your popcorn is done when the popping slows to one of two pops. Immediately remove pan from oven to make sure you do not burn it.
- After cooking Popcorn – You can pour the popcorn in a bowl or spread popcorn mixture onto a foil lined jelly roll pan to serve. You can also line a baking sheet with wax paper.
Why we Love this Recipe:
- Easy Snack – Kettle popcorn is easy snack to prepare for movie night or an after school snack. Adding sugar takes a simple popcorn snack to the next level.
- Simple to Prepare – The ingredients are simple and can easily be prepared at home. This snack taste like a gourmet popcorn without the high price tag.
- Sweet and Salty Treat – Perfect for gift giving or just to have around. During the holiday we like to have these snacks available. It really puts us in that holiday spirit.
Print Recipe here for Kettle Corn Popcorn:
Kettle Corn Popcorn
Ingredients
- 2 Tablespoons Vegetable Oil
- 1/4 cup Popcorn Kernels
- 1/4 cup Sugar
- 1/4 teaspoons Salt
Instructions
- Add the vegetable oil and a few popcorn kernels (3-4) to a large heavy bottom pot with a lid. Heat over medium high heat covered until you hear all of the popcorn kernels pop.
- Then add the remaining popcorn kernels. Shake the pan to coat the kernels in the oil. Then add in the sugar and salt. Shake thoroughly again to coat the kernels with the sugar and salt.
- Add the lid to the pan. Constantly shake the pot while it’s cooking. It will probably take a minute for the kernels to start popping. Continue to cook while the kernels are popping until the toppings slows to approximately 2 seconds between each of the pops. Make sure to constantly shake the pan to keep the kernels and sugar from burning. Move the popcorn immediately from the stove and pour into a large serving bowl.
- Picked out any unpeopled kernels. Serve warm and enjoy!
Recipe Notes
Nutrition Facts
More Easy Popcorn Recipes:
- Peanut Butter Popcorn Recipe
- Cinnamon Roll Popcorn Recipe
- Cinnamon Toast Crunch Popcorn Recipe
- Caramel Marshmallow Popcorn
- Easy White Chocolate Popcorn Recipe
