Best Kettle Corn Recipe For a Salty Sweet Snack
No need to wait for the county fairs anymore to get your bags of popcorn! This best kettle corn recipe for a salty sweet snack is now at your fingertips! This homemade snack is a must have that will soon be your favorite type of popcorn for the perfect movie night, game night, or any night for that matter! Kettle popcorn is the perfect balance between sweet and savory, making it a fantastic treat, not just for a special occasion but for any time you’re craving something delicious!
Salty kettle corn is not as sweet as caramel corn but gives more of a punch for the taste buds than regular popcorn, with its sweet crisp outer layers and hint of saltiness. No need to run to the store, this original kettle corn recipe is made with simple ingredients that you probably already have in your pantry! The only thing missing are the cracker jack prizes!
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Ingredients for homemade kettle corn:
- 1/4 cup of coconut oil
- 1 cup of yellow popcorn kernels (We like yellow kernels that are non-GMO found here)
- 1/2 cup of white cane sugar (or turbinado sugar)
- Sea salt or himalayan salt
Equipment:
- An 11-quart pot with a lid (make sure it’s not too heavy since you’ll be shaking it vigorously)
- A large bowl or sheet pan to transfer your finished kettle corn
Instructions for the best kettle corn popcorn:
Heat the Oil:
Pour the 1/4 cup of coconut oil into your 11-quart pot with the lid on.
Heat the oil over high medium-high heat to high heat on your stovetop.
Test the Oil Temperature:
Add 3 individual popcorn kernels to the oil. Make sure the kernels are placed in different spots.
Once all three kernels pop, you’ll know the oil is at the right temperature.
Adding the popcorn kernels and sugar:
Pour in the remaining kernels into the pot.
Give everything a good swirl to ensure the oil coats the unpopped kernels evenly.
Add the Sugar:
Evenly spread the sugar across the kernels and hot oil.
The sugar will melt and coat the popping kernels, giving that perfect sweet-salty balance.
With the pot lid on, grab the handles on the pot and give everything a good swirl to ensure the sugar coats the kernels evenly and they are all laying flat on the bottom of the pot.
Cover and Pop:
Shake the pot gently to distribute the heat and prevent burning (about every 6 seconds).
By shaking it, I mean swirl, because you want to keep all the kernels in contact with the bottom of the pot.
The popcorn will start popping!
Swirl Vigorously:
As the kernels pop, continue swirling the pot vigorously every 6 seconds.
This helps prevent the sugar from burning and ensures even coating.
Transfer to a Bowl or Sheet Pan:
Once the popping slows down (usually after 1 to 2 seconds between pops), remove the pot from the heat.
Immediately transfer the finished kettle corn to a large bowl or sheet pan.
Remember, the bottom layer of kettle corn can burn quickly, even off the heat, so you are going to want to empty the pot fast.
Season with Salt:
While the kettle corn is still warm, sprinkle it with salt to your taste.
Give it a gentle toss to evenly distribute the salt.
Enjoy!
Your homemade popcorn treat is ready!
Serve it up for movie night, game day, or whenever you need a delicious snack.
Remember, the first few times you make kettle corn, you might encounter a burnt kernel or two until you get the hang of it! Until then, keep on popping!
Looking for an old fashioned popcorn recipe with homemade butter? Check out these recipes:
The Best Oil For Making Perfect Stovetop Popcorn
How To Make Easy Homemade Butter From Raw Milk
Make this recipe a caramel corn popcorn with this old fashioned caramel sauce: Homemade Soft Caramel Recipe (Without Corn Syrup)
Best Kettle Corn Recipe For a Salty Sweet Snack
Ingredients
- 1/4 cup of coconut oil
- 1 cup of yellow popcorn kernels
- 1/2 cup of white cane sugar or turbinado sugar
- Sea salt or himalayan salt
Instructions
Heat the Oil:
- Pour the 1/4 cup of coconut oil into your 11-quart pot with the lid on.
- Heat the oil over medium-high heat to high heat on your stovetop.
Test the Oil Temperature:
- Add 3 individual popcorn kernels to the oil. Make sure the kernels are placed in different spots.
- Once all three kernels pop, you’ll know the oil is at the right temperature.
Adding the kernels and sugar:
- Pour in the remaining kernels into the pot.
- Give everything a good stir to ensure the oil coats the unpopped kernels evenly.
Add the Sugar:
- Evenly spread the sugar across the kernels and hot oil.
- The sugar will melt and coat the popping kernels, giving that perfect sweet-salty balance.
- With the pot lid on, grab the handles on the pot and give everything a good swirl to ensure the sugar coats the kernels evenly and they are all laying flat on the bottom of the pot.
Cover and Pop:
- Shake the pot gently to distribute the heat and prevent burning about every 6 seconds.
By shaking it, I mean swirl, because you want to keep all the kernels in contact with the bottom of the pot.
- The popcorn will start popping!
Swirl Vigorously:
- As the kernels pop, continue shaking the pot vigorously every 6 seconds.
- This helps prevent the sugar from burning and ensures even coating.
Transfer to a Bowl or Sheet Pan:
- Once the popping slows down (usually after 1 to 2 seconds between pops), remove the pot from the heat.
- Immediately transfer the finished kettle corn to a large bowl or sheet pan.
- Remember, the bottom layer of kettle corn can burn quickly, even off the heat, so you are going to want to empty the pot fast.
Season with Salt:
- While the kettle corn is still warm, sprinkle it with salt to your taste.
- Give it a gentle toss to evenly distribute the salt.
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