I made this sweet and salty kettle corn on the stovetop with only 3 ingredients and a pot with a lid. I LOVE super easy snacks like this kettle corn for movie nights or road trips.
Kettle Corn Recipe
I always have popcorn kernels in my pantry for a quick snack. This Kettle corn is my favorite snack with its sweet and salty flavor and crispy, crunch texture.
Seriously, it is irresistible. I usually make myself a big bowl on movie nights since it is super quick and easy to make.
I don't make Kettle corn in a kettle; I make it in a regular pot with a lid. I also use a wooden spoon to stir the popcorn kernels in the oil before putting the lid on.
This recipe works fine in both gas and electric stoves. Also, I don't recommend storing this Kettle corn; I find it becomes less crunchy if stored for more than a day.
For more easy popcorn recipes, check this spicy popcorn.
You'll Need
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Vegetable Oil. I used vegetable oil; you can also use coconut oil or olive oil.
Popcorn Kernels. Make sure that the Popcorn Kernels you are using have not been sitting in your cupboard for too long.
White Sugar. White Sugar is the crux of this recipe. This will give your dish the sweet flavour that it is known for. You may use brown sugar or other sweeteners like maple syrup or honey instead.
Salt (optional): For a salty-sweet delight, sprinkle some sea salt or kosher salt on top of your sweet kettle corn.
How To Make The Best Stovetop Kettle Corn?
One: In a large pot, heat the oil over medium-high heat. Stir the sugar and popcorn kernels in the hot oil.
Tip: Make sure that you use a pot that is significantly sizeable. This will give everything room to move and will reduce the risk of burning.
Two: Put the lid on and shake the pot frequently once hearing the popping. This will prevent the sugar from burning.
Three: After 2-3 seconds, when the popping slows down, remove the pot from the heat.
Tip: Take the popcorn off the heat as soon as the popping slows down. Do not wait for it to completely stop. You will just end up burning the entire batch in the process if you keep waiting.
Four (optional): Sprinkle salt on top of the popcorn and shake it well to ensure that it coats every kernel evenly.
Five: Transfer the popcorn into a large bowl and serve.
Tip: Keep a large bowl ready next to your stove. The bottom layer of the popcorn kernels will burn quickly, even off the heat. Thus, it is best to get them off the pan as soon as possible.
Top Tips!
- Make sure that you sift through the corn before you serve it to pick out any unpopped kernels that may have slipped in. Unlike regular popcorn, they will clump to the popped kernels instead of settling down. Thus, you may bite into it if not careful.
- When making multiple batches of popcorn, make sure that you are washing the pot and letting the pot cool slightly between the batches. Otherwise, leftover sugar from the previous batch may end up burning immediately.
- Avoid eating the popcorn straight out of the pot. Letting it cool for a couple of minutes before eating it will make sure that you do not burn your tongue (sugar tends to get very hot while making this recipe).
Recipe FAQs
Your pot probably has a tightly fitting lid which causes too much steam to get trapped in when the kernels are popping. Keep the lid open a crack next time. Use a hand towel to crack open the lid to let the steam escape. Keep the crack facing away from you to avoid injuries.
The easiest and safest way to check if the oil is hot enough is to put two to three kernels of popcorn in the oil. As soon as you hear all of the pop, consider it your cue to put the rest of your popcorn in!
Yes, It is a bit sweet because the sugar melts from the heat and coats all the popping kernels giving them a caramelized flavour.
Yes, you can. Make it in a well-sealed microwave-safe pot, and microwave for about 3-4 minutes.
Easy Snack Recipes
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Recipe Card
Stovetop Kettle Corn
Equipment
- Pot with lid
Ingredients
- ¼ cup White sugar
- ½ cup Popcorn kernels
- ¼ cup Vegetable oil
- ¼ teaspoon Salt (optional)
Instructions
- In a large pot, heat the oil over medium heat. Stir in sugar and popcorn kernels.¼ cup White sugar, ¼ cup Vegetable oil, ½ cup Popcorn kernels
- Put the lid on and shake the pot frequently once hearing the poping (to prevent sugar from burning).
- After 2-3 seconds (the popping will slow), remove the pot from the heat.
- Sprinkle the salt on top. Transfer the popcorn into a large bowl and serve.¼ teaspoon Salt
Notes
- I recommend using a pot that is significantly sizeable. This will give everything room to move and will reduce the risk of burning.
- Take the popcorn off the heat as soon as the popping slows down. Do not wait for it to completely stop.
Cath says
Replaced withe with brown sugar. Good recipe, you only have to keep stirring, or the sugar will burn quickly.
Olivia says
Healthy snacks for children. Thanks!
Erin says
Sweet and salty, I love it. Thanks for sharing this excellent recipe.