Easy Stovetop Kettle Corn Recipe
This kettle corn recipe is dangerously easy to make and wildly addictive. It’s salty, sweet, crunchy, and ready in just 10 minutes. You won’t believe how simple it is to recreate that nostalgic carnival style kettle corn in your own kitchen.
Servings: 6
Calories: 75
Ingredients
- 1/4 vegetable canola or coconut oil
- 1/3 cup granulated sugar
- 1/2 cup popcorn kernels
- 1 or 2 teaspoons salt
Instructions
- Line your counter or a baking sheet with parchment paper. This is where you'll lay the popcorn to cool after it is done cooking. Also set aside a piece of parchment paper to fit between the opening of the pot and the lid. This will keep your lid clean while the popcorn is cooking for easy clean up.
- Add the oil to a large, non stick pot with a lid. Add in a few popcorn kernels, and turn the heat to medium high. As soon as the first kernels pop, you know the oil is hot enough.
- Add in the popcorn kernels and sugar. Put the lid on the pot, with a piece of parchment paper in between. Every 10 seconds, pick up the pot and shake it really hard for 3 seconds, then return it to the heat for another 10 seconds. Repeat this over and over until the popping noises slow. Remove the pot from the heat and pour the popcorn on the parchment paper. The whole cooking time is about 3 minutes.
- Sprinkle the warm popcorn with salt and allow to cool for a few minutes. Leftovers will keep in an airtight container or ziploc bag for several days.
Video
Notes
- Don’t skip the test kernels! They ensure the oil is at the perfect temperature before the sugar goes in, preventing burnt popcorn and scorched sugar.
- Shake often. Sugar burns quickly. The constant motion keeps it from sticking to the bottom and helps coat the popcorn evenly.
- Use a nonstick pot. You’ll thank me later, no scrubbing caramel off your lid or pan.
- The parchment trick is life changing. Stick a sheet between the pot and lid to catch sugar splatter and keep cleanup super easy.
Nutrition
Calories: 75 | Total Carbs: 7g | Protein: 0g | Fat: 5.6g | Fiber: 0.1g | Net Carbs: 7g