Kettle Corn Homemade Recipe (Just Like the County Fair!)
Crunchy, sweet-and-salty stovetop kettle corn that tastes just like the big copper kettles at the fair, ready in about 10 minutes with only four basic ingredients.
Ingredients
- 3 tablespoons neutral oil such as canola, vegetable, grapeseed, or refined coconut oil
- 1/2 cup popcorn kernels plain, unflavored; yellow kernels preferred for classic fair-style pieces
- 1/4 cup granulated sugar regular white sugar; avoid coarse sugars like turbinado
- 3/4–1 teaspoon fine salt fine sea salt or table salt, to taste
- optional flavor variations see notes section for cinnamon sugar, vanilla, spicy, chocolate drizzle, and more
Instructions
- Use a large, heavy-bottomed pot with a lid (4–6 quart capacity). A Dutch oven or a stainless-steel pot with a thick base works best to prevent scorching.
- Add the neutral oil to the pot and place over medium heat. Drop in 2–3 popcorn kernels and cover with the lid. When the test kernels pop, the oil is hot enough. Remove and discard the test kernels and slightly reduce the heat if it seems too vigorous.
- Quickly pour in the popcorn kernels, then immediately add the granulated sugar. Stir carefully with a long wooden spoon or heat-safe spatula to coat the kernels evenly in the sugary oil, then cover the pot with the lid.
- With one hand holding the lid securely (use an oven mitt if needed), gently shake the pot back and forth every few seconds over medium to medium-low heat. This keeps the sugar from settling and burning and helps the kernels pop evenly. Listen as the popping goes from occasional to rapid, steady pops.
- When the popping slows to about 2–3 seconds between pops, turn off the heat. Leave the lid on for 10–15 seconds to let any final pops finish, then carefully remove the lid away from your face to avoid the hot steam.
- Immediately sprinkle the hot popcorn with fine salt while it is still warm and slightly sticky. Toss well to distribute the salt. Transfer the kettle corn to a large bowl or spread it on a parchment-lined baking sheet to cool for 5–10 minutes. As it cools, the sugar coating will harden into a crisp shell. Taste and add a pinch more salt if desired.
Notes
Yield & Timing: This batch makes about 10–12 cups of kettle corn, or roughly 4–6 snack servings. Prep time is about 5 minutes and cook time is 5–7 minutes.
Sweetness Adjustments: For a lighter snack, reduce the sugar to 3 tablespoons instead of 1/4 cup. Start with 3/4 teaspoon salt and add more to taste after popping.
Oil Tips: Use a high-smoke-point, neutral-flavored oil like canola, vegetable, grapeseed, or refined coconut oil. Avoid extra-virgin olive oil, which can burn easily.
Flavor Variations:
- Cinnamon Sugar Kettle Corn: Toss warm kettle corn with 1/2–1 teaspoon ground cinnamon plus about 1 tablespoon extra sugar.
- Vanilla Bean Kettle Corn: Stir 1/2 teaspoon vanilla bean paste or vanilla powder into the sugar before adding it to the pot.
- Salted Caramel-Style Kettle Corn: Use half white sugar and half light brown sugar, then sprinkle an extra pinch of flaky sea salt over the cooled popcorn.
- Spicy-Sweet Kettle Corn: Add about 1/4 teaspoon chili powder or smoked paprika to the sugar before cooking.
- Pumpkin Spice Kettle Corn: Stir 1 teaspoon pumpkin pie spice into the sugar for a fall twist.
- Chocolate Drizzle Kettle Corn: Once cooled, spread the kettle corn on a baking sheet and drizzle with melted dark or white chocolate. Let set, then break into clusters. Storage: Cool completely before storing. Keep in an airtight container or zip-top bag at room temperature for 1–2 days. Do not refrigerate, as popcorn will absorb moisture and become chewy. Refreshing: If the kettle corn becomes slightly stale, spread it on a baking sheet and warm in a 250°F (120°C) oven for 5–10 minutes. Let it cool completely; it will crisp as it cools. Freezing: Cooled kettle corn can be frozen in a well-sealed freezer bag for up to 1 month. Thaw at room temperature in the sealed bag. Texture may be slightly less crisp than fresh but is usually still good. Tips to Avoid Burning: Use medium heat, shake the pot frequently, and remove from heat when popping slows to a few seconds between pops. If your stove runs hot, briefly slide the pot off the burner while shaking, then return. Equipment: Use a larger pot than you think you need so the popcorn has room to expand and you can shake the pot without spilling. A thin caramel layer on the bottom of the pot after cooking is normal; soak with hot water for easy cleanup. Dietary Notes: Naturally gluten-free and vegetarian, and dairy-free if you skip any butter toppings.
- Cinnamon Sugar Kettle Corn: Toss warm kettle corn with 1/2–1 teaspoon ground cinnamon plus about 1 tablespoon extra sugar.
- Vanilla Bean Kettle Corn: Stir 1/2 teaspoon vanilla bean paste or vanilla powder into the sugar before adding it to the pot.
- Salted Caramel-Style Kettle Corn: Use half white sugar and half light brown sugar, then sprinkle an extra pinch of flaky sea salt over the cooled popcorn.
- Spicy-Sweet Kettle Corn: Add about 1/4 teaspoon chili powder or smoked paprika to the sugar before cooking.
- Pumpkin Spice Kettle Corn: Stir 1 teaspoon pumpkin pie spice into the sugar for a fall twist.
- Chocolate Drizzle Kettle Corn: Once cooled, spread the kettle corn on a baking sheet and drizzle with melted dark or white chocolate. Let set, then break into clusters. Storage: Cool completely before storing. Keep in an airtight container or zip-top bag at room temperature for 1–2 days. Do not refrigerate, as popcorn will absorb moisture and become chewy. Refreshing: If the kettle corn becomes slightly stale, spread it on a baking sheet and warm in a 250°F (120°C) oven for 5–10 minutes. Let it cool completely; it will crisp as it cools. Freezing: Cooled kettle corn can be frozen in a well-sealed freezer bag for up to 1 month. Thaw at room temperature in the sealed bag. Texture may be slightly less crisp than fresh but is usually still good. Tips to Avoid Burning: Use medium heat, shake the pot frequently, and remove from heat when popping slows to a few seconds between pops. If your stove runs hot, briefly slide the pot off the burner while shaking, then return. Equipment: Use a larger pot than you think you need so the popcorn has room to expand and you can shake the pot without spilling. A thin caramel layer on the bottom of the pot after cooking is normal; soak with hot water for easy cleanup. Dietary Notes: Naturally gluten-free and vegetarian, and dairy-free if you skip any butter toppings.
Nutrition
Calories: 150kcal
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