You can easily have hot, freshly popped kettle corn at home with this easy stovetop kettle corn recipe. All you need is a large pot and 4 basic pantry ingredients for the best homemade kettle corn.
- 1/4 cup extra light olive oil (not extra virgin)
- 1/2 cup good quality, fresh popcorn kernels
- 1/4 cup sugar
- table salt
- Heat oil with 3 test kernels in large, deep, heavy pot with tight fitting lid, over medium-high heat. Once all 3 kernels pop, your oil is hot enough to start popping the rest of the kernels.
- Add popcorn kernels and sugar; stir and cover. Shake pot vigorously every few seconds (yes, every few seconds). I alternate between setting pot down to rest a few seconds and shaking it a few seconds. This is a bit of an arm workout, but it must be done so sugar/popcorn won’t burn.
- Once popping has slowed, remove pot from heat and keep shaking until popping ceases. Sprinkle evenly with a pinch or two of salt. Give it another good shake, and immediately pour kettle corn into a large bowl.
- Break up clumps as needed, and let cool enough to eat. Store cooled popcorn in airtight container or zipper bag up to a week at room temp.
You can also use canola or vegetable oil.
Name brand kernels tend to pop up fluffier than generic brands; same goes for fresh vs. older kernels.
As noted in original article, popped popcorn can be stored in airtight freezer bags and frozen for up to several weeks.
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- Category: Snack
- Method: stovetop
- Cuisine: American
Keywords: Kettle Corn, Homemade Kettle Corn, Healthy Kettle Corn