Kettle Corn

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5 from 7 votes
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This homemade kettle corn is the ultimate sweet and salty popcorn snack that needs just 4 ingredients! Ready in just 5 minutes, it’s seriously addictive. 

kettle corn.

We are a family of snackers.

Sweet snacks or savory snacks, we don’t discriminate. There is one snack, though, that ticks both of those boxes, and it is kettle corn popcorn. 

Why this recipe works

  • 4 ingredients. All you need is popping corn, sugar, salt, and some oil to fry it all in. 
  • Ready in minutes. Ready in under 5 minutes, this makes the ultimate snack. 
  • Healthier than store-bought. Traditional kettle popcorn contains flavorings, preservatives, and fillers but not this homemade version.

What I love about this recipe is just how easy it is to make! At the same time it takes to microwave a bag of popcorn, you can have a big bowl of this sweet, salty, and freshly cooked kettle corn. 

Ingredients needed

Besides popping corn and a few pantry staples, there’s nothing more that goes into this recipe. Here is what you’ll need:

  • Oil. Any oil that has a high smoke point works, including vegetable oil and peanut oil. 
  • Popping corn. Find these in the health food aisle or potato chip aisle of the grocery store. 
  • Sugar. White or superfine sugar. 
  • Salt

How to make kettle corn

Start by adding oil to a deep pot and place it over medium heat. Add several corn kernels to it and cover. Once the corn pops, remove those bits of popcorn from the pot.

Add the remaining popping corn and sugar, add the lid, and give the pot a good shake. Place it back over the heat and let the kernels pop. Once the popping subsides, remove the pot from the heat and let it sit, covered, for another 30 seconds.

Finally, transfer the popcorn into a bowl and sprinkle it with salt. 

kettle popcorn.

Tips to make the best recipe

  • Regularly shake the pan while the kernels are popping so that the sugar and the popcorn are well combined. 
  • Only add salt after the popcorn is made. Adding salt to the hot pot of oil will burn the popcorn.
  • Let the freshly popped popcorn sit for 30 seconds, covered, once removed from the heat to allow any un-popped kernels to continue popping. 

Storage instructions

  • To store: Leftover popcorn can be stored in a carefully sealed container or ziplock bag for up to three days. Any longer than that and the popcorn will start to go stale. 
  • To freeze: Do not freeze popcorn as it will soften once thawed. 
kettle corn popcorn.

More popcorn recipes to try

Frequently asked questions

What is the difference between kettle corn and popcorn? 

Traditional kettle corn is air popped in a kettle, whereas classic popcorn is popped in a standard cast iron pot. These days, the main difference between the two is that kettle corn has sugar added to it, giving it the famous sweet and salty flavor. 

Is kettle corn different than caramel corn? 

Kettle corn and caramel corn are both different in terms of their ingredients used. Caramel corn has the addition of corn syrup or honey, which enhances the sweetness and stickiness. Kettle corn, on the other hand, uses a granulated sweetener and also has a touch of salt to balance it out. 

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kettle corn recipe.

Kettle Corn (4 Ingredients)

5 from 7 votes
This homemade kettle corn is the ultimate sweet and salty popcorn snack that needs just 4 ingredients! Ready in just 5 minutes, it's seriously addictive. 
Servings: 8 servings
Prep: 1 min
Cook: 2 mins
Total: 3 mins

Ingredients  

  • 2 tablespoons oil
  • 1/2 cup popcorn kernels
  • 3 tablespoons sugar
  • 1/4 teaspoon salt

Instructions 

  • Add the oil to a deep pot along with several kernels and place over medium heat.
  • Once the kernels have popped, remove the popcorn and add the fresh kernels, along with the sugar. Cover the pot and give it a good shake. Cook the popcorn until the kernel popping starts slowing down.
  • Remove the popcorn from the heat and give it a good shake. Add the salt and serve immediately.

Notes

STORAGE: Leftover popcorn can be stored in a carefully sealed container or ziplock bag for up to three days. Any longer than that and the popcorn will start to go stale. 

Nutrition

Serving: 1servingCalories: 87kcalCarbohydrates: 12gProtein: 1gFat: 4gSodium: 73mgPotassium: 28mgFiber: 1gCalcium: 1mgIron: 0.3mgNET CARBS: 11g
Course: Snack
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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