Kettle Corn

This 4-ingredient homemade kettle corn popcorn is a quick and easy snack with the most delicious sweet and salty flavour!

Course Dessert, Snack

Cuisine American

Keyword Kettle Corn

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 98kcal

Author Chrissie

Prepare a large baking sheet lined with parchment paper or a large bowl and set aside.
Heat up the oil in a large pot over medium heat, add a few kernels and cover with a lid (glass lid is preferred).
When the test kernels start to pop you'll know the oil is ready. Add the rest of the kernels and cover with the lid.
When you hear the popping start, sprinkle the sugar and 1/2 teaspoon of salt over the popping kernels and mix everything quickly. Cover with the lid.
As your kernels continue popping, constantly shake the pot, removing it from the heat every few seconds and then returning to the heat for a few seconds. Continue shaking on and off the heat until the breaks between pops are 2-3 seconds.
Immediately pour your kettle corn out onto the baking sheet or into the bowl and sprinkle with the remaining 1/2 teaspoon salt. Serve warm or let the kettle corn cool completely and store in an airtight container for 3 to 5 days.

Make this kettle corn up to 5 days ahead of time and store in an airtight container at room temperature for up to 5 days.