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!!
For more popcorn recipes try White Chocolate M&M Popcorn, Caramel Popcorn, and Birthday Cake Popcorn.
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.
This is also a great recipe to gift. Just place in a cut cellophane bag with and tie with twine and add a cute tag to gift to friends and neighbors.
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.
No link to your popcorn maker?
Just added it. 😀
I dint know what i did wrong. It only cooked partway and had lots of kernels not popped. I cooked on medium high. ☹️
I wish I knew?? I’m sorry. Maybe it needed a little more heat or needed to be on there a little longer?
I had this problem when I first started making popcorn on the stove. Make sure you’re using a large enough pot so the kernels are in a single layer.
I know this comment is old but I thought my answer might help someone else. 😁
My trick: cover bottom of pot with only single layer of kernels and shake all the time. Remove when 3 seconds between pops, but keep shaking till no popping!
Thanks for sharing what you do!
This was fantastic!
Anytime kettle corn is being sold my family always buys 1 or 2 bags. They will be so excited when I tell them I found the perfect recipe to have amazing kettle corn at home! Movie night here we come!
thanks for the great and easy recipe! I aLmost followed it exactly…i just substituted grapeseed oil for coconut oil.
You are so welcome! Glad you liked it!
Why on earth don’t you even mention using just pure Corn Oil? It’s the industry standard for kettle corn makers around the country. You know…the ones making it at carnivals and fairs. And it kinda goes with Corn.
Corn oil is a great option to use too!
Geez guy calm down..😂 we aren’t making it to sell its just as close to fair and that huge kettle they use as we can get.
I tried this recipe, and it was really good, but I have questions I want to ask; how can I reach you?
Looks simple and delicious!!
Using a big pot is the secret. Great instructions and yummy recipe!