Easy Homemade Kettle Corn Recipe

Homemade kettle corn is the perfect sweet and salty snack to have handy for movie nights, long work days, and even longer road trips. Keep reading to learn how to make homemade kettle corn.

Kettle corn is an old-time classic treat traditionally cooked in large, oiled cast iron kettles, but can be made in different kinds of pans to achieve the same results. Once popped, the kettle corn is tossed with salt and sugar to attain its unique flavor. 

This popular snack is a huge hit at places like state fairs, carnivals, and sporting events, though you can also find prepackaged kettle corn in most grocery stores. Skip the packaging waste and make your own at home with this homemade kettle corn recipe.

Homemade Kettle Corn Recipe

This homemade kettle corn recipe is slightly different than the traditional one, since it uses coconut sugar and a bit of cinnamon to add rich and warm flavors.

Ingredients

• ¼ cup extra virgin olive oil 
• ½ cup popcorn kernels 
• ¼ cup organic coconut sugar 
• ½ tsp cinnamon 
• 1 tsp course salt 

How to Make Homemade Kettle Corn  

1. Heat oil in a large pot over medium heat until hot. Add 3 popcorn kernels, cover, and wait for them to pop. Once they’ve popped, pour in the rest of the kernels, sugar, and cinnamon, and stir to coat.
2. Cover the pot, and shake it at regular intervals until the popping becomes less frequent. Once you hear that, remove from heat so as not to burn.
3. Pour the kettle corn out onto a baking tray, sprinkle generously with salt and wait for the sugar to dry. 

Tips and Storage of Kettle Korn

When it comes to homemade kettle corn, it’s best to pour the popped kettle corn onto a baking tray, allow it cool for a minute, and then sift through and pick out any unpopped kernels. This will help you avoid accidentally biting into one and hurting your teeth.  

Once you’ve made your homemade kettle corn, you can add it to an airtight container and keep it fresh for up to one week – however, the joy of kettle corn is eating it while it’s still warm. 

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Tags: Guide recipe Vegan