Updated : Jan 23, 2018 in recipes

Homemade kettle corn

Homemade kettle corn

Kettle corn is an addictive sweet-and-salty snack that’s light and airy! It’s the ideal finger meals for snacking as well as film night, game day and any other party. This homemade kettle corn recipe is so effortless that you’ll want to make it yet again and once again!

Kettle corn is merely sweet-and-salty popcorn. Although right now it’s a mainstay of State Fairs and carnivals, kettle corn is in fact an old-fashioned recipe brought over by Dutch settlers, who made it in a cast iron kettle though we use pots right now.

Homemade kettle corn is a entire grain, making a nutritious snack that’s vegan, paleo and gluten-free of charge. Plus, it’s super-spending budget friendly at only pennies per serving. When you crave popcorn and want something more indulgent, be positive to try our popcorn cake as well!

What’s the distinction in between kettle corn and caramel corn?

Kettle corn is popcorn mixed with oil, sugar and salt, whereas caramel corn is created with butter and brown sugar and/or molasses to make a caramel coating. Kettle corn is the lighter of the two with fewer calories and a more subtle flavor.


To make kettle corn, you only want a few simple components:


  • Unpopped corn kernels
  • Vegetable oil (or olive oil)
  • Sugar
  • Salt


All the ingredients go into the pot, which is placed on medium-large heat. Shaking the pot constantly will help to coat the kernels and break up any clumps that may kind as the mixture heats up.

Inside a minute or two the kernels will commence popping. And after they commence, they’ll be completed within one more two-three minutes. Get rid of from heat and empty the pot into a huge bowl to great. Voil – that’s kettle corn!

How to make kettle corn with no burning it?

There’s always some risk of the sugar burning in the bottom of the pot whilst producing kettle corn, so here’s how to steer clear of it:


  1. Use a hefty-bottomed pot with even heat distribution, or a pot with a nonstick coating if you have one particular.
  2. Start off with medium-higher heat till the very first few kernels pop, and then decrease the heat to medium.
  3. Shake the pot in the early stages to coat the kernels evenly with the oil and sugar, which will lessen clumping and burning.



  1. Honey: Honey operates nicely for kettle corn, providing it a slightly darker shade and more extreme flavor. Use it as a direct 1:1 substitute for the sugar (one/four cup).
  2. Maple syrup: Maple syrup works the same as honey and produces the darkest shade kettle corn. Use it as a direct one:1 substitute for the sugar (1/4 cup).
  3. Stevia: If you want sugar-cost-free kettle corn that’s diabetic-pleasant, use stevia powder as a one:two substitute for sugar (2 tbsp).

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