This homemade kettle corn is way better than store-bought and ready in five minutes. You only need four simple ingredients and it’s so easy to make, that you’ll be enjoying this salty-sweet snack in no time!
We are huge popcorn lovers in our home and some of our other favorite popcorn recipes are these Gourmet Kit Kat Popcorn, Patriotic Popcorn or if we just want a quick snack, we’ll make popcorn in the microwave with a paper bag.
As a family, we are obsessed with popcorn! My girls ask every night if we can have a family movie night, just so they can munch on popcorn. I’m not super thrilled about all the chemicals in most brands of microwave popcorn, so homemade popcorn is the way to go for our family. This homemade kettle corn is so addicting and delicious, and so easy to make too!
What Is Kettle Corn
If you’ve never had kettle corn, you’re in for a real treat. Growing up I always thought kettle corn and caramel corn were the same things. They’re not. Kettle corn is typically made using a large pot with oil. Once the popcorn pops, you sprinkle a dusting of sea salt and granulated sugar to give it that heavenly flavor. Once I tried it, I knew I had to have it in my life forever.
This kettle corn recipe is super easy to make at home so we have it all the time. I have to say, I was a little skeptical when making this kettle corn for the first time. I wasn’t sure if it could really measure up to the kettle corn we’ve bought at the farmer’s market. It totally does, though! It’s sweet and salty, and perfect for those late-night snack cravings.
How do you make Kettle Corn without burning it?
We recently bought a Whirley Pop stovetop popcorn maker, and it has totally changed our life! It makes popcorn so easy and quick to make. My nine-year-old can add all the ingredients herself and turn the crank while it cooks. I love that the popcorn cooks quickly and evenly, without any burned kernels. It’s perfect for making kettle corn since the constant agitation prevents the sugar from burning to the bottom of the pan.
How To Make Kettle Corn At Home
Prep – Start by lining a cookie sheet with parchment paper and then set it aside until the end. If you’re making a big batch, you can just spread parchment paper over your counter.
Using A Pot – If you don’t have a popcorn maker, you can easily make this kettle corn recipe using a pot.
Heat It Up – Place all of the oil into the popcorn popper and then turn on the stove to medium heat. Once the oil is ready, add the sugar and kernels to the popper. You’ll want to keep cranking as the kernels begin to pop to keep things moving so it doesn’t burn.
The Right Timing – Once the popping slows down and the kernels are only popping every 2-3 seconds and the lid is beginning to lift up, you’ll know it’s done. You’ll then want to remove the popper from the heat.
Cool – Pour the popped kettle corn onto your baking sheet and sprinkle salt over the top of it. Let it cool before eating it.
Serve – Put the kettle corn in a large bowl, or divide it evenly into smaller bowls and enjoy every bite!
The Right Oil Temperature – It’s hard to know when the coconut oil is ready to use but here’s an easy trick. Drop 3 or 4 popcorn kernels into the oil when you start to eat it up. Once you hear a pop or two, you know the oil is hot enough.
Easier Clean Up – That caramelized sugar can be tough to clean once you’re done. Be sure to use a nonstick pot to make your kettle corn. You can also place a sheet of foil or parchment paper over the top of the pot before putting the lid on to keep it from spackling to the lid.
More Party Snack Recipes
- Crock Pot Buffalo Chicken Dip
- Ham & Cream Cheese Rolls
- Easy Candied Pecans
- Grape Jelly Cocktail Meatballs
- Twice Baked Potato Bites
This homemade kettle corn has definitely earned itself a permanent place in our snack rotation! It is always a big hit with both the kids and grown-ups at our home, and the whole batch is usually gone within the hour.
Leave us a comment below and let us know how much you loved it!
Homemade Kettle Corn Recipe
- 2 tablespoons coconut oil
- 1/2 cup popcorn kernels, I used mushroom popcorn
- 1/3 cup sugar
- 1 teaspoon sea salt
- Line a cookie sheet with parchment or foil and set aside.
- Add all ingredients to a stovetop popcorn popper.
- Heat over medium heat, turning the crank constantly. When the kernels start to pop, continue to crank constantly.
- Remove from heat when the popping has slowed to every 2-3 seconds, and the lid is starting to lift.
- Immediately pour the popcorn onto the prepared cooking sheet and spread to cool.
- stove top popcorn popper