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Best Kettle Corn Recipe For a Salty Sweet Snack served in a white bowl on a white countertop.

Best Kettle Corn Recipe For a Salty Sweet Snack

Kettle popcorn is the perfect balance between sweet and savory, making it a fantastic snack, not just for movie nights but for any time you’re craving something delicious!
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Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 6 minutes
Servings: 0
Author: Stephanie

Ingredients

  • ¼ cup of coconut oil
  • 1 cup of yellow popcorn kernels
  • ½ cup of white cane sugar or turbinado sugar
  • Sea salt or himalayan salt

Instructions

Heat the Oil:

  • Pour the ¼ 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.