• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
In Fine Taste
  • Home
  • Recipes
  • About
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » All Desserts » Kettle Corn

    Kettle Corn

    Published: Jul 7, 2020 · Modified: Oct 18, 2022 by In Fine Taste · This post may contain affiliate links

    Jump to Recipe Print Recipe

    popcorn spilling out of a a red and white striped popcorn bucket

    The smell of kettle corn always brings back a flood of memories. The sweet and salty popcorn goes hand in hand with summer fairs, fall festivals, late night movie nights, all my favorite childhood memories. Who knew that making kettle corn could be done from start to finish, in less than 10 minutes!

    Can I use other types of oil in this kettle corn recipe?

    I recommend using vegetable oil because vegetable oil has a higher smoke point than other oils so it won’t burn as easily as other oils. I have used coconut oil successfully! But I would not recommend using butter, butter burns so easily! If you’ve gotta have that butter flavoring try drizzling a little melted butter over your kettle corn afterwards.

    close-up view of kettle corn in popcorn bucket

    What’s the best way to store your kettle corn?

    So your first instinct might be to seal it in an airtight container, right? I actually like to keep mine in a bag, maybe even slightly open. For me personally, I feel like my popcorn always goes a little soft when kept in an airtight container. But that’s just me.

    How to make kettle corn in the microwave

    In the recipe below I give instructions on how to make your kettle corn on the stovetop, which is my preferred method. However, it’s super easy to make in the microwave too!

    Halve the recipe below: If you don’t your paper bag will have wayyyy too much popcorn it and it’ll make a mess.

    Microwave instructions:
    1. In a small bowl combined your popcorn kernels (remember, only ¼ cups, not ½ cup), oil, sugar, and salt together until the kernels are completely coated.
    2. Pour the coated kernels into a paper lunch bag and fold the bag down twice to seal them in.
    3. Microwave for 1 ½- 2 ½ minutes. Start with less time, you can always add more. When your kettle corn is done, there will be a 1-2 second gap between your kernels popping.
    4. Eat and enjoy! Note: I like to pour my kettle corn out on a tray and let it cool so the sugar coating on the kettle corn really crisps up!

    three popcorn buckets lined up in a row

    Why do I need to shake the pan on the stovetop?

    Although I give you instructions for how you can make kettle corn in the microwave, stovetop kettle corn is the best! So, when you’re making this treat on the stovetop, you’ll see that you’re instructed to pick up your pan and shake it regularly! And when we say shake it, shake it hard!

    If you don’t, the popcorn will stick and the sugar will burn. I made that mistake during the first time I attempted making this at home. And let me tell you, cleaning scorched pans is no fun.

    Enjoy!

    Alyssa

    We think you might like these other tasty recipes too!

    • Disneyland's Churro Toffee 
    • Ooey Gooey Rice Krispie Treats (AKA the best marshmallow cream rice krispie treats!)
    • Chewy Oatmeal Chocolate Chip Cookies
    • Asparagus Cheese Tart

    Don't forget to pin this recipe for later! You can also follow us on Pinterest here!

    Tried this recipe and loved it? Comment and Rate it! Also send us a picture, WE WANT TO SEE!

    popcorn spilling out of a a red and white striped popcorn bucket

    Kettle Corn

    Kettle Corn is the most delicious sweet and salty popcorn
    that can be made at home in just a few minutes—on the stove or in the microwave!
    5 from 2 votes
    Print Rate
    Course: Appetizers & Side Dishes
    Cuisine: American
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 4
    Calories: 483kcal
    Author: Alyssa--In Fine Taste

    Ingredients

    • ½ cup popcorn kernels
    • 3 tablespoons vegetable oil
    • ¼-½ cup of granulated sugar see notes
    • 1 teaspoon salt
    Prevent your screen from going dark

    Instructions

    • If you want to make this recipe in the microwave, see the instruction in the notes below. These instructions are for making kettle corn on the stove.
    • Line a large baking sheet with parchment paper or a silpat mat—you’ll pour the popcorn on here after its done popping—set aside. In a large saucepan (at least a 4 quart saucepan) over medium heat, add your oil and 3 popcorn kernels to the pan—this is to test when the oil is hot enough. Place the lid on the saucepan.
    • When one kernel has popped, remove lid and stir in kernels, sugar, and salt—coating the kernels completely in sugar, salt, and oil. Replace lid on saucepan. Every 10 seconds or so give the saucepan a good shake (physically pick up the saucepan with lid on and shake it vigorously) to keep the kernels from sticking and burning.
    • Once the popcorn starts to pop (mine took about 2-3 minutes to start popping) shake the saucepan more frequently—about ever 5 seconds—the replace on burner to keep the pan heated.
    • When the popping starts to slow down (about 1-2 seconds between pops) turn the burner off. Pour popcorn onto lined baking sheet and spread popcorn out.
    • Let popcorn cool for at least 5 minutes, it will start to crisp up during this time. Eat immediately or store in an airtight container.

    Notes

    Add ¼-½ cup of sugar to taste, ¼ will be lightly sweet, ½ will be very sweet. I like to use ⅓ cup of sugar, its sweet but not too sweet.
     
    How to Make Kettle Corn in the Microwave
    Halve the recipe above If you don’t your paper bag will have wayyyy too much popcorn it and it’ll make a mess.
    1. In a small bowl combined your popcorn kernels (remember, only ¼ cups, not ½ cup), oil, sugar, and salt together until the kernels are completely coated.
    2. Pour the coated kernels into a paper lunch bag and fold the bag down twice to seal them in.
    3. Microwave for 1 ½- 2 ½ minutes. Start with less time, you can always add more. When your kettle corn is done, there will be a 1-2 second gap between your kernels popping.
    4. Eat and enjoy! Note: I like to pour my kettle corn out on a tray and let it cool so the sugar coating on the kettle corn really crisps up!

    Nutrition

    Serving: 1g | Calories: 483kcal | Carbohydrates: 101g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 537mg | Sugar: 100g
    Share by Email Share on Facebook Share on Twitter
    Tried this recipe? Leave a review below, then take a picture and tag us @InFineTaste on Instagram so we can see!

    Share it on Instagram and tag us and tag #infinetasterecipes so we can see it!

    Are you part of our Facebook Page? Follow along with what's new on In Fine Taste, share YOUR favorite recipes, ask questions, post pictures of what your making, and more! Like our page HERE

     

    Originally Published October 6, 2018

    « Fresh Watermelon Slush
    S'mores Cookies (video) »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Meet Dianna & Alyssa

    two women, Dianna and Alyssa, standing with their arms around each other.

    We are Dianna & Alyssa, a mother-daughter duo, and food lovers! We are the stomachs behind all the recipes we share here on In Fine Taste.

    Read more about us

    Subscribe to our Newsletter

    'Tis the Season for Cake!

    • slice of lemon cake on white plate with blackberries on side.
      Lemon Blackberry Cake
    • Ho Ho cake with layers of moist chocolate cake, cream filling and dense chocolate frosting
      Ho Ho Cake
    • 3 layer cake with white cake and lemon filling
      Lemon Cheesecake Cake
    • slice of cake on white plate
      Yellow Cake with Chocolate Frosting

    More Cake Recipes

    Popular Posts

    • blue monster cookie with bite out of it stacked.
      Cookie Monster Cookies
    • soup in bowl with basil around and croutons on side.
      Roasted Red Pepper Gouda Soup
    • bowl of tzatziki with cucumbers on top
      Tzatziki (Cucumber Yogurt Sauce)
    • slices of pizza.
      The Best Pizza Dough
    logos displaying where In Fine Taste has been featured.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Have a question? Or want to work with us? Send us a message!
    • Contact

    As an Amazon Associate I earn from qualifying purchases.