Kettle Corn

By Naz Deravian

Published Dec. 17, 2024

Kettle Corn
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Prep Time
2 minutes
Cook Time
8 minutes
Rating
5(84)
Comments
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Crunchy, sweet and salty kettle corn is a nostalgic childhood reminder of fairs, farmers markets and snack shacks. A feel-good anytime snack that is hard to walk away from, homemade kettle corn can be prepared easily with a handful of ingredients. Use a large (6-quart), tall and wide pot so the kernels have plenty of room to pop and the sugar doesn’t burn. A lighter-weight pot is also helpful to minimize the workout your arms will be getting with all the shaking. A glass lid is useful to better keep an eye on the kernels as they pop. You’ll be tempted to keep popping every last kernel, but it’s best to lose a few kernels than risk scorching the kettle corn and ruining the whole batch. Err on the side of caution, and remove the pot from the heat sooner than later. Kettle corn is best served right away but will keep, covered, for up to 5 days.

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Ingredients

Yield:Serves 4
  • ¼cup vegetable oil
  • ½cup/100 grams popcorn kernels 
  • ¼cup/50 grams sugar 
  • ½teaspoon fine sea salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

266 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 3 grams protein; 120 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Have all ingredients on hand ready to go. Pour the oil into a large (6-quart), tall and wide pot with a lid. Drop a couple popcorn kernels into the center of the oil, cover and heat over medium until the kernels pop, 4 to 6 minutes. This means the oil is hot enough.

  2. Step 2

    Add the rest of the kernels and quickly stir to coat them in oil. Then add the sugar and salt, quickly stir to combine, and cover. Wearing oven mitts, shake and swirl the pot every 10 seconds. Do this even if the kernels haven’t started popping. When they begin to pop rapidly, shake the pot continuously so the sugar doesn’t burn. As soon as the popping slows to every 2 to 3 seconds, remove the pot from the heat. Set aside with the lid on until the popping completely stops.

  3. Step 3

    Transfer the hot popcorn to a large, wide bowl and let it sit without touching for 2 minutes. Do not taste before it cools slightly; the hot sugar will burn your fingers. When cool enough to handle, break up the clusters, remove any unpopped kernels and serve.

Ratings

5 out of 5
84 user ratings
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Comments

Mike

Something that I've found reduces the likelihood of burning the kernels is to add all the kernels once the oil is hot, but to wait on adding the sugar until the kernels begin popping in earnest. Once there is some popping activity, I'll very quickly lift the lid away from me (to prevent burning myself) and dump in the sugar. Then I vigorously shake the pot to dissolve the sugar into the oil. The popping will slow briefly due to sugar cooling the oil a bit, but will pick right back up.

Nancy

Ok I tried it. Very easy, it literally takes a few minutes. It’s not nearly as sweet or salty as the stuff we buy. I liked it, but for me I’ll leave out the salt. It has a nice shiny sugar glaze. My son, mid forties, said my late husband always threw in a hunk of butter to improve the taste and I should. Granddaughter grabbed a few handfuls and seemed to like it. I was wondering if I dared more, perhaps brown sugar to approximate the stronger tasting store bought.

Jen

I have made this for years, and it always turns out great! Not as aggressively sweet as store bought. Make sure to have everything measured and ready to dump in, and keep it moving so it doesn’t burn.

Paxwolf

It burned and was a mess. I followed the recipe. I’m a great cook but I certainly can’t make kettle corn.

Woody

@Kate I used coconut oil and turned it great.

Maty

I make this in my Whirley-pop all the time, but I do not use 1/4 cup of oil - I maybe only need 1 Tbsp. And I use powdered sugar instead of granulated - which I dump in the pot as soon as the kernels turn a lighter shade and are about to start popping. Delicious!

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