Sweet and Salty Kettle Corn (Rachael Ray)

Total Time
10mins
Prep 5 mins
Cook 5 mins

Nice to have a version of kettle corn to make right in the comfort of your own home! I can't pass up those stands of the fresh kettle corn. From Every Day with Rachael Ray February 2007

Ingredients Nutrition

  • 14 cup vegetable oil
  • 12 cup popcorn
  • 14 cup sugar
  • 1 teaspoon coarse salt

Directions

  1. In a large pot with a tight-fitting lid, heat the oil over medium-high heat.
  2. Add the popcorn.
  3. When the oil sizzles, sprinkle the sugar over the kernels.
  4. Cover and shake the pan until the popping slows down, about 3 minutes.
  5. Remove from the heat and toss with the salt.

Reviews

(5)
Most Helpful

Mine came out perfectly. It is key to heat the oil first then keep the pan moving until the popcorn stops. Otherwise you end up with burned sugar on the bottom of the pan.

Seven Wonders March 08, 2009

Easy and excellent Grandchildren love it.

Glenda J Heim January 10, 2010

This was so good! I have a "Farmer's Choice World's Best Stove Top Popper" and 1/2 cup of popcorn was a little too much. Normally, I use 1/3 c popcorn and that fills up the popper; thus, it was almost overflowing with 1/2 c. I also only used about 1/8 c of sugar and a half teaspoon of salt and it was perfect--not too sweet or sticky and not too salty. I also used some good coconutty coconut oil and it added a nice coconut flavor. I love this and all the kids at my house loved it, too. We made two batches today! Next, I want to try adding a little cinnamon with the sugar! Yum-O! NOTE: After making this several times, I decided to try to "cheat" a little by adding the salt at the same time I add the sugar. DON'T DO IT! The result is extremely salty and the sweetness doesn't come through at all.

Bobbin March 06, 2013

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