Kettle Corn

This freshly popped kettle corn recipe is made with only 4 ingredients and a skillet. Satisfy those sweet and salty cravings reminiscent of the county or state fair in under 10 minutes total.

Why this recipe works

Once you figure out just how easy it is to make homemade kettle corn, there’s no going back. Kettle corn is made from popping corn kernels in a large iron kettle, hence the name. The addition of sugar adds a nice sweet touch to puffed kernels, perfect as an after-dinner treat or for snuggling up on the couch with during a movie.

We love all different kinds of popcorn, from regular buttered popcorn to all the different homemade popcorn seasonings you can make down to lightly sweetened kettle corn you grew up on from the county fairs and carnivals – it’s the snack that will live on forever in our hearts.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

OIL – Choose a neutral flavored oil such as vegetable oil when making popcorn.

SUGAR – You’ll want to use granulated white sugar here.

SALT – The salt can be reduced to 1/4 teaspoon, but we liked the balance of 2 tablespoons of sugar and 1/2 teaspoon salt. Sprinkling the sugar and salt onto the kernels before popping simply helps it stick better, however, you can wait to add the salt after the popcorn is already cooked if you want to taste it before reducing or adding more.

How to Make Kettle Corn

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Coat the bottom of a large pot or deep skillet with oil. Heat over medium high until oil shimmers.
2. Sprinkle the corn kernels into the pan and shake a bit to coat the kernels in oil.
3. Sprinkle the sugar and salt over the corn kernels and place the lid on the pot.
4. Continuing to cook over medium high heat, shake the pan constantly to keep the kernels moving around in the pan.
5. The kernels will begin popping. Cook until most of the corn has popped and there is just a one second pause between popping.
6. Immediately pour the kettle corn into a separate bowl or onto a sheet pan to cool.
7. Once cool, break apart any kettle corn chunks and remove unpopped kernels. Serve.

Frequently Asked Questions & Expert Tips

Though we would argue that kettle corn is best served immediately, especially because it’s so quick and easy to make fresh, you can store any cooled leftovers in an air-tight container or sealed ziptop bag kept at room temperature for 5-6 days. Make sure whatever you store it in is tightly sealed to aid in freshness.

There are a few reasons why your sugar is burning. Because of the sugar in the recipe, the popcorn can burn or scorch easily. For this reason, we want to keep the kernels moving in the pan and get the popped corn out of the hot pan as quickly after it has popped as possible. Err on the side of having some unpopped kernels instead of trying to pop them all and risk burning the sugar. Using a lightweight pot makes it easier to maintain shaking the pot throughout the cook time. Choose a pan with plenty of room for the corn to expand when popping and one with a secure lid.

Serving Suggestions

Serve kettle corn warm and fresh from the skillet, though it’s also delicious at room temperature.

Make a large batch for parties and serve them in cute popcorn buckets for display. You can easily whip up some homemade funnel cakes to go along with a carnival-themed party, you might as well go all out!

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