Homemade Kettle Corn (just the recipe)

If you’ve been looking for a just-right Homemade Kettle Corn recipe, without having to scroll down forever just look at it, you’ve arrived!

Homemade Kettle Corn is made on the stovetop. Sugar and salt melt and coat the kernels during popping. 

Without further ado, here’s the Homemade Kettle Corn recipe (a more compact, printable version appears below):

Homemade Kettle Corn Recipe: Ingredients

• 1T. sugar
• 1/4t. salt
• 2T. cooking oil
• 1/3c.  popcorn kernels

How to Make Homemade Kettle Corn

1. Whisk sugar and salt together in a small bowl. 
2. Pour oil and popcorn into bottom of stovetop popcorn pan, and cover. 
3. Turn on the burner to medium-high, and get popping! 
4. Once it’s popping steadily, remove it from the burner for a moment. Lift the lid, and quickly toss in the sugar mixture. 
5. Put the pot back on the heat to finish popping. Keep it moving, so the sugar doesn’t burn. 
6. When there are only 2-3 seconds between pops, remove from heat, open lid, and transfer quickly to a large bowl. Enjoy!

Homemade Kettle Corn Printable Recipe

Homemade Kettle Corn Tips for Success

• The ultimate (and safest) pan for this recipe is the stovetop pan, Whirlypop (view here). The lid is designed in a way that makes it less awkward to add your ingredients. 
• Any cooking oil will do, but my top three are peanut (full flavor, high smoke point), coconut (candy-like taste), and Canola (buttery taste). 
• Making kettlecorn is a fast-paced operation! Be sure to have all ingredients measured out and ready to dump in quickly with one hand. 
• The secret to not burning it is to keep it moving. I like to move the pot on and off the burner every few seconds. 
• When it’s done, you may prefer to empty it into a large baking sheet, where you can more easily separate out the unpopped kernels. 

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