Caramelized Kettle Corn Popcorn

by Emma Christensen

Caramelized Kettle Corn Popcorn Recipe

Crispy, sweet, and perfectly balanced with a hint of salt—this Caramelized Kettle Corn Popcorn is the ultimate homemade snack! Made with simple ingredients like popcorn kernels, sugar, butter, and a touch of sea salt, this easy recipe delivers the irresistible crunch and caramelized coating you love.

Whether you’re prepping for a cozy movie night, a party snack, or just craving a crunchy treat, this sweet-and-salty kettle corn is sure to satisfy!

If your nose doesn't lead you straight to the carmelized kettle corn popcorn vendor at just about any state fair or festival, then your ears surely will. The aroma of lightly caramelized popcorn combined with the merry sound of popping is all the encouragement I need to buy myself a big bag for snacking. Craving this sweet and crunchy treat without the road trip? Here's how you can make carmelized kettle corn popcorn at home.

In the pantheon of popcorns, carmelized kettle corn popcorn sits somewhere in between plain popped corn and caramel corn. It's lightly golden -- more or less so depending on the amount of sugar you use -- and salty-sweet. It has a crisp crunch from the sugar coating, but won't stick to your teeth the way caramel corn sometimes does. Kettle corn also takes significantly less time than full-on caramel corn since it's made entirely on the stovetop -- it's a quick five-minute snack right when you need one.

And you most definitely do want to make it on the stovetop. The secret to kettle corn, both at the state fair and at home, is letting the sugar caramelize just a bit over direct heat as the popcorn pops. You just can't imitate that rich flavor in the microwave -- or with commercial microwave popcorn!

To avoid burning the sugar and to get every piece of popcorn coated with sugar, keep shaking that pan as the popcorn pops. Also, don't be tempted to wait until every kernel has popped; remove the pan from heat as soon as popping slows. You'll end up with more unpopped kernels, but it's worth it to avoid scorching the whole batch. This said, you'll always get a few burnt pieces in the bunch -- just pick them out and carry on snacking.

Kettle corn has become my new favorite afternoon treat. It's also easy to pack up and tuck in your bag for an easy snack on the go.

Kettle Corn Recipe

Prep Time: 15 minutes

Cook time: 10 minutes

Yield: Makes 6 to 8 servings (About 10 cups)

Kettle Corn Recipe Ingredients

3 tablespoons oil, like coconut oil, canola oil, or other vegetable oil

1/2 cup corn kernels

1/4 to 1/2 cup white granulated sugar, to taste

1 teaspoon salt

Kettle Corn Recipe Directions

Line a baking sheet with parchment and set it near the stove. You will pour the popped corn out onto this sheet to cool.

Pour the oil into the pot and drop three kernels of corn over the top. These three kernels will be your indicator for when the oil is hot. Cover with the lid and set over medium-high heat.

When you hear one of the kernels pop, uncover the pot and pour in the rest of the kernels, sugar and salt. Use 1/4 cup of sugar if you like slightly sweet kettle corn and more if you like sweeter. Quickly stir everything together to coat all the kernels and replace the lid.

Shake the pan occasionally as the popcorn starts to pop, and then more frequently and vigorously as the popping increases. Rest the pot on the burner every few seconds to maintain the heat.

Some wisps of steam toward the end of popping are normal -- don't confuse this with smoke! However, if you smell smoke, stop popping and proceed with the next steps.

Listen closely -- when you hear the popping begin to slow, 1 to 2 seconds between pops, remove the pan from heat. Don't wait for every kernel to pop or you'll end up burning the popcorn; as soon as you think it might be starting to slow down, take it off the heat. Total popping time is about 2 to 3 minutes on my electric stove.

When the popping slows, immediately uncover the pot and pour the popcorn on the prepared baking sheet. Use the long-handled spoon and your fingers to spread the popcorn into an even layer to cool and pick out any burnt pieces (there are always a few in every batch!).

Let the kettle corn cool for at least five minutes -- the popcorn will crisp as it cools. Eat immediately or store in an airtight container for several days.

Kettle Corn Recipe Variations

Chocolate Drizzle - Add a drizzle of melted dark or white chocolate for a gourmet twist.

Nutty Kettle Corn - Toss in chopped roasted almonds or pecans for extra crunch.

Maple Kettle Corn - Substitute sugar with maple syrup for a richer, natural sweetness.

Spicy-Sweet Kettle Corn - Add a pinch of cayenne pepper for a bold, sweet-and-spicy flavor.

Note:

Using other sugars: Kettle corn is usually made with plain old white granulated sugar, but this shouldn't stop you from experimenting! Try any other granulated sugar, like turbinado or muscavado, or experiment with liquid sweeteners like honey and maple syrup.

Caramelized Kettle Corn Popcorn, Kettle Corn Popcorn, Snack

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Caramelized Kettle Corn Popcorn | Sweet & Crunchy Snack Recipe

Enjoy homemade Caramelized Kettle Corn Popcorn! A perfect balance of sweet and salty, this crunchy treat is easy to make and perfect for movie nights.