How to Make Kettle Corn at Home

I’m somewhat embarrassed to shoehorn that I unquestionably had no idea how incredibly easy it is to make kettle corn from scratch! Turns out all you need is a saucepan and 4 vital ingredients — popcorn kernels, sugar, salt and oil — and this irresistibly salty-sweet snack can be ready to go in just 10 minutes. Who knew?!

That said, without practicing for the past few months, I’ve found that there are a few subtle but important preferences that can sally when it comes to the type of oil and sugar you use and the ratios of salt and sugar. I’m personally partial to the neutral savor and high-heat versatility of refined coconut oil (although unrefined works just as well, with slightly increasingly coconut flavor). And while you can arguably use just well-nigh any type of sugar here, I prefer turbinado sugar (a.k.a. “raw” sugar) whose natural molasses savor is downright heavenly paired with the sea salt. I’ve included my favorite ingredient ratios in the recipe below, withal with a handful of simple tips I’ve learned withal the way.

So if you’re looking for a fun new party snack to impress your friends, or just a deliciously salty-sweet snack for a cozy night in, grab a saucepan and let’s make some homemade kettle corn together!

HOMEMADE KETTLE CORN INGREDIENTS

Here are some quick notes regarding the four basic kettle corn ingredients you'll need for this recipe:

• Popcorn kernels: When it comes to stovetop popcorn, I believe that freshness is the most vital component. Choose a high-quality brand that you like, and ensure that the kernels have not expired and have been carefully kept in an airtight container. This is the brand that I generally use.
• Refined coconut oil: I like to make stovetop popcorn using refined coconut oil since it has a relatively neutral taste and a high, forgiving smoke point. However, you may use unrefined coconut oil instead, which has a little stronger coconut taste. You may also use your favorite high-heat oils, such as avocado, grapeseed, or safflower oil.
• Turbinado sugar: After trying this recipe with other kinds of sugar, I discovered that I like the taste of turbinado sugar (sometimes known as "raw sugar") here. It has a molasses taste that I really like, and it is less refined than standard white or brown sugars.

HOW TO MAKE KETTLE CORN

The recipe below has full directions for making kettle corn, but here's a short description of the process:

1. Prepare a sheet pan. We'll need a level parchment-covered surface to distribute the hot popcorn (avoiding clumps) and allow it to cool.
2. Preheat the oil. For this dish, I recommend using a 3-quart heavy-bottomed pot. We will heat the oil, add a few "test" kernels, cover the pan, and wait for them to pop before adding the remainder.
3. Combine the remaining ingredients. Next, add the remaining kernels and shake to coat with oil, followed by the sugar and salt, cover, and shake again.
4. Pop the popcorn. We'll continue cooking (and shaking the pan every 5 seconds) until there is roughly a 2-second pause between pops.
5. Cool. Transfer the popcorn to the prepared baking sheet and spread it out in a uniform layer using a wooden spoon. Once cooled, remove and discard any unpopped kernels, since they tend to adhere to the popped popcorn.