5 from 315 votes
Easy Kettle Corn
This kettle corn recipe uses popcorn kernels popped in vegetable oil, coated with granulated sugar and salt. The controlled cooking process with shaking encourages even caramelization of sugar on the popcorn, resulting in lightly sweetened, crispy popcorn with a balance of sweet and salty flavors.
Prep Time
2 mins
Cook Time
5 mins
Total Time
7 mins
Servings:
1
Calories:
450 kcal
Course:
Snacks
Cuisine:
American
Ingredients
- 2 tablespoons vegetable oil or cooking oil of your choice
- 1/4 cup popcorn kernels
- 2 tablespoons granulated sugar 25g
- 1/4 teaspoon salt
Instructions
- Set a large bowl on the counter to pour your popped kettle corn into.*
- To a large heavy-bottomed pot (with a lid) add oil and 3 kernels of popcorn. Cover and heat over medium-high heat (medium if your stove runs hot) until you hear all 3 kernels pop.
- Add the rest of your popcorn and shake the pan for a few seconds to coat the kernels. Pour sugar and salt directly over the popcorn. Cover and shake for 3 seconds, rest for 3 seconds, repeat, until popcorn begins to pop steadily.
- Once that starts, shake pan mostly continuously, pausing occasionally to listen for breaks in popping. Once there is about a 2 second break between pops, pull from heat. Transfer popcorn immediately to your bowl.
- Allow to cool for a couple of minutes (sugar will be VERY hot) before eating. Keep an eye out for unpopped kernels as you eat, and enjoy.
Cup of Yum
Notes
- After popping, spread the kettle corn on a tray to cool briefly before serving to avoid burns and to help remove unpopped kernels.
- Be cautious of unpopped kernels clumped with the popcorn, which can be a hazard for dental work or young children.
- Use a heavy-bottomed pot with a lid to promote even popping and prevent burning during cooking.
Nutrition Information
Calories
450kcal
(23%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 450
% Daily Value*
| Calories | 450kcal | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.