Sweet Homemade Kettle Corn is easy and delish. You’ll never want to buy it again after you try Our Homemade Version, because it’s AMAZING!!
It’s hard NOT to love popcorn – especially when it’s sweet and delicious! We’ve always been long-time fans of Kettle Corn, but wanted to try a homemade version, and we are so glad we did.
Homemade Kettle Corn is traditionally made in an oiled on the stove popper and is tossed with seasonings while it’s popping so it picks up the sugar all over the kernel. Our friend first showed us how to make it, and now we’ll never go back to store bought. It’s sweet, addicting and perfect for our Friday Movie Nights.
Since first making it, we’ve made lots of versions, including a Cinnamon Kettle Corn (just add cinnamon when adding the sugar). We knew we’d be making this a lot, so we bought a Popcorn maker (we bought this one). If you love popcorn too, you’ll love this recipe!
How to make kettle corn
PREP. Lay out jelly roll pan or parchment paper to pour popcorn onto when done. Set aside.
POP. Add coconut oil, sugar and popcorn kernels to stovetop popcorn popper. Turn to medium heat and stir popper constantly until kernels pop and it’s full (lid will start to open when it’s full).
**Pro Tip: Start with hot oil, put 3 kernels in the oil and as soon as they all pop you can pour in the rest of the kernels. This way you know the oil is hot enough.
SEASON. Pour popcorn onto pan or parchment paper and immediately sprinkle on ½ tsp salt. Let cool for a few minutes and ENJOY! (For different versions, add ½ tsp. cinnamon (this is my favorite flavor). For a more caramel version use ½ cup brown sugar instead of regular sugar.
Note: If you make multiple batches, you will want to rinse out the extra sugar between batches so that it doesn’t burn.
Make this in the microwave if you have a vented bowl cover. Then combine the ingredients in the bottom of a microwavable bowl and cover the kernels with it. Microwave with the vented cover for 3-4 minutes or until there are 5 seconds between each pop.
Tips + Variations
- Oil: Coconut oil can withstand high heat and is healthier than other oils. It is a good choice for popcorn for these options, as well as the fact that the coconut flavor won’t overpower the kettle corn flavor. Other oils like canola oil, vegetable oil, avocado oil, or peanut oil will also work.
- Kernels: We really like Orville Redenbacher kernels, but you can use your personal favorite, we just advise not using bagged popcorn kernels
- Pot: Use a bigger pot than you think you need, you don’t want to run out of space and risk the sugar burning in the pot.
- Pan: A jelly roll pan is just a slightly smaller cookie sheet with higher sides. It would be better to use this rather than a cookie sheet because it holds the popcorn on the sheet easier.
- Troubleshooting: If your popcorn turns out to be chewy the lid on the pot may have been too tight while popping. This would restrict the steam from escaping and the trapped steam collects on the kernels and makes them chewy instead of crunchy. Next time adjust the lid to allow some of the steam to escape during the process
STORE homemade kettle corn in an airtight container for up to 2-3 weeks. Or, store it “fair style” in a plastic bag, but this can limit the freshness to one week.
For more yummy popcorn treats, check out:
- White Chocolate M&M Popcorn
- Caramel Marshmallow Popcorn
- Popcorn Bars
- Pumpkin Snack Mix
- Birthday Cake Popcorn
Homemade Kettle Corn Recipe
- 1 tsp cinnamon for Cinnamon Kettle Corn
- 1/2 cup brown sugar instead of regular sugar for more Caramel version
- Lay out jelly roll pan or parchment paper to pour popcorn onto when done. Set aside.
- Add coconut oil, sugar and popcorn kernels to stovetop popcorn popper.
- Turn to medium heat and stir popper constantly until kernels pop and it's full (lid will start to open when it's full).
- Pour popcorn onto pan or parchment paper and immediately sprinkle on ½ tsp. salt. Let cool for a few minutes and ENJOY!
- For different versions, add ½ tsp. cinnamon (this is my favorite flavor). For a more caramel version use ½ cup brown sugar instead of regular sugar.