Kettle Corn

READY IN: 8mins
Recipe by Gunnar

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

Top Review by Ms. B

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.

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.

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