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