Total Time
Prep 3 mins
Cook 5 mins

A sweet salty popcorn snack. Fun to make and fun to eat.

Ingredients Nutrition

  • 12 cup popcorn
  • 14 cup cooking oil
  • 14 cup sugar
  • 2 teaspoons salt


  1. In a large kettle or covered pot heat oil and popping corn over medium-hot to hot.
  2. After first kernel pops, add sugar and salt, cover the pot and shake.
  3. Place back on heat keep the kernels popping.
  4. Every 30 seconds or so shake the pot so the sugar and salt coat the popped corn.
  5. Remove from heat and continue shaking when there's a couple second gap between popping, and pour into a large bowl to eat.
Most Helpful

When I first tried making homemade kettle corn I was worried that I would have a burnt mess, I have not burnt my kettle corn yet and I use slightly more sugar. This is basically the same recipe that I use to make my Easy Kettle Corn. I use 1/3 cup of sugar and 1/2-1 teaspoon of sea salt. I also use premium popcorn kernels or mushroom popcorn kernels for the best sweet popcorn you want to eat. I use high heat, not the highest on my dial but almost. Using the 3 kernel method is good so that you know when to add the rest of the kernels and the sugar. This is my Sunday treat that I make 2-3 times a month.

Ms. B August 24, 2010

I was successful with this recipe. I don't know if you just had the temperature too high or what, but try it at just about medium heat and definitely do the 3 kernel test. Also, shake the pot every 5 seconds and leave it on the burner for 5 seconds (not 30 seconds - that's probably why it burned). It is so yummy!!! I've made it about a half dozen times and the only time I burned it was when the temp was too high. Good luck!!!

Litlwabit April 19, 2008

I am not going to rate this recipe because it just didn't work for me. I made 2 different batches, using two different kinds of pans and different cooking temperatures, and both batches burned. I shook, shook,shook the first batch, and stirred like crazy for the second batch, so I'm not sure what else I could have done. I am going to chalk this up to chef error and assume that I did something wrong. I hope someone else tries this recipe and has better luck with it. I was disappointed because I would love to be able to make this at home. I might attempt to make it again someday, but I will probably wait until somebody else is successful with this recipe and can pass along some tips. Sorry! I wish it had worked out.

Bayhill August 02, 2006