If you are a fan of the kettle corn you get at carnivals or county fairs, then you’re in for a treat once you see just how easy it is to make kettle corn at home! You don’t need any special equipment and only four ingredients. If you have a large pot, then you can make this recipe.
Warm, freshly popped kettle corn always hits the spot with its irresistible crunchy texture and sweet and salty flavor. The freshly popped kernels’ aroma will have your family hovering around the kitchen for a bowl. It’s light as air, and you’ll want to eat this by the handful. Want another delicious snack recipe? Try my chocolate donut recipe, dalgona candy recipe, or rice krispies treat recipe.
What You Need to Make This Recipe
Oil — you’ll need neutral cooking oil to pop your kernels. Vegetable and canola oil is the most accessible oil to use.
Popcorn kernels — you can use any type of kernels to make kettle corn. The most common type is yellow or white popcorn kernels. You can also use mushroom popcorn kernels if you can find them, it’s what’s used by carnival and county fair vendors.
Sugar — as the popcorn kernels cook, the sugar melts and coats the popcorn. For the classic flavor, use white granulated sugar.
Salt — you just need a bit for the classic sweet and salty flavors.
How to Make Kettle Corn
1. Heat the oil in a large pot over medium heat.
2. Add a few test kernels to the oil and cover with the lid. When they start to pop, add the popcorn kernels.
3. Add the sugar and ½ teaspoon salt.
4. Stir together just until evenly combined.
5. Cover with the lid. Quickly stir every 30 seconds until the kernels start to pop.
6. Once popping, constantly shake the pot, removing it from the heat every few seconds and then returning to the heat for a few seconds. Continue shaking on and off the heat until the popping mostly stops, then immediately pour out onto a lined baking sheet and sprinkle with the remaining ¼ teaspoon salt.
Pro Tips for Making This Recipe
- Unlike plain popcorn, any unpopped kernels in kettle corn may not fall to the bottom and instead stick to other popped kernels. Be on the lookout for any as you eat it or if serving the popcorn to children.
- You can season your popcorn with cinnamon or a baking spice blend by sprinkling it over the hot popped corn and tossing it to combine. Or, for a spicy twist, add an ⅛ teaspoon of cayenne pepper to the pot with the sugar and salt.
- Swap the white sugar for brown sugar for a more caramelized flavor.
- Make sure you use a large enough pot to hold all the popcorn once popped and space for the popcorn to move around when you shake it. You also want a pot that’s not too heavy, so you can easily shake the pot.
- Keep in mind that this recipe moves fast. Popcorn pops quickly, and you must keep it moving to prevent the sugar from burning.
- The oil needs to be hot before you add the rest of the popcorn kerns to the pot. If you add all the kernels into the pot at once, you risk them burning.
Frequently Asked Questions
How do I store this?
If you have leftovers, you can store your homemade kettle corn in an airtight container for 3 to 4 days. Make sure they’ve cooled before storing, or the leftovers will get soggy.
How do I keep this from burning?
It’s important to vigorously shake the pot to help the kernels cook evenly and prevent it from burning.
What’s the difference between this and popcorn?
Popcorn comes in all kinds of flavors and is usually on the buttery and savory side. Kettle corn, on the other hand, has a sweet and salty taste as it’s cooked with sugar and salt. It is also traditionally made in a large oiled iron kettle, which is how the recipe got its name!
If you love this recipe try these out!
If you’ve tried this homemade Kettle Corn recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Kettle Corn
Equipment
- Large Pot
- Baking Sheet
- Parchment paper
Ingredients
- 3 tablespoons vegetable oil
- ½ cup popcorn kernels (100g)
- ¼ cup granulated sugar (50g)
- ¾ teaspoon salt divided
Instructions
- Have a large baking sheet lined with parchment paper or a large bowl set aside and ready.
- Heat the oil in a large pot over medium heat. Add a few test kernels to the oil and cover with the lid.
- When they start to pop, add the popcorn kernels, sugar, and ½ teaspoon salt, and stir together just until evenly combined. Cover with the lid.
- Quickly stir every 30 seconds until the kernels start to pop. Once popping, constantly shake the pot, removing it from the heat every few seconds and then returning to the heat for a few seconds. (This will help keep the sugar from burning.) Continue shaking on and off the heat until the popping mostly stops, about 3 minutes.
- Immediately pour out onto the baking sheet or into the bowl and sprinkle with the remaining ¼ teaspoon salt. Let cool for a minute then toss. Taste and sprinkle with additional salt if desired. Pick out any unpopped kernels that you can find. Serve warm, or let cool completely and store in an airtight container for 3 to 4 days.
Notes
- Unlike plain popcorn, any unpopped kernels in kettle corn may not fall to the bottom and instead stick to other popped kernels. Be on the lookout for any as you eat it or if serving the popcorn to children.
- You can season your popcorn with cinnamon or a baking spice blend by sprinkling it over the hot popped corn and tossing it to combine. Or, for a spicy twist, add an ⅛ teaspoon of cayenne pepper to the pot with the sugar and salt.
- Swap the white sugar for brown sugar for a more caramelized flavor.
- Make sure you use a large enough pot to hold all the popcorn once popped and space for the popcorn to move around when you shake it. You also want a pot that’s not too heavy, so you can easily shake the pot.
- Keep in mind that this recipe moves fast. Popcorn pops quickly, and you must keep it moving to prevent the sugar from burning.
- The oil needs to be hot before you add the rest of the popcorn kerns to the pot. If you add all the kernels into the pot at once, you risk them burning.
