Kettle Corn

How to Make Kettle Corn

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1. Heat the oil in a large, heavy pot with a lid over medium-high heat and drop in 3 kernels. When they pop, the oil is ready.

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2. Add the rest of the kernels and the sugar, put on the lid, and shake the pot constantly over the heat.

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3. Keep shaking as the popping speeds up, holding the lid slightly ajar to let the steam out, until the pops are 2 to 3 seconds apart, about 3 to 4 minutes.

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4. Take the pot off the heat right away and tip the popcorn into a large bowl. Sprinkle with the salt and toss.

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5. Spread out to cool for a few minutes, breaking apart any clumps.

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Tips for Making Kettle Corn

• Shake the pot without stopping. The sugar burns in seconds if it sits still against the metal.
• Take it off the heat when the pops are 2 or 3 seconds apart. Waiting for the last kernels burns the sugar, and a few unpopped ones are the price.
• Tip it out of the pot at once. The pot stays hot and carries on cooking the popcorn, and the sugar can scorch.

What to Serve with Kettle Corn

• A movie night
• A glass of cold milk
• Salted peanuts

Storing & Reheating Kettle Corn

Best on the day it is made. It keeps in an airtight container for up to 2 days, and softens with time.

Kettle Corn FAQ: Common Questions

Kettle Corn Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.