Description
This homemade kettle corn recipe is super-easy to make on the stovetop with 4 simple ingredients.
Ingredients
Scale
- 2 tablespoons refined coconut oil
- 1/4 cup popcorn kernels
- 2 tablespoons turbinado sugar
- 1/2 teaspoon fine sea salt
Instructions
- Prep a sheet pan. Line a large sheet pan with parchment paper and set it aside.
- Heat the oil. In a large, heavy-bottomed pot (such as a Dutch oven), add the coconut oil and 2–3 popcorn kernels. Cover with a lid and place over medium heat. When the test kernels pop, the oil is ready.
- Add popcorn. Quickly pour in the remaining popcorn kernels and salt and give the pan a small shake to combine.
- Pop the corn. Cover with the lid slightly ajar, with the opening pointing away from you to let the hot steam escape. Continue cooking, giving the pot a quick and vigorous shake every 5 seconds to prevent burning. Listen closely — when the popping *just* starts to slow down, open the lid, quickly add in the sugar, cover and give the popcorn a shake to combine. When the popping slows to about 2 seconds between pops, remove from heat.
- Finish the kettle corn. Immediately pour the hot popcorn onto the prepared sheet pan, spreading it into an even layer. Use a spatula to gently separate any big clumps while it’s still warm and sticky. Let the kettle corn cool for 5–10 minutes, during which the sugar coating will crisp up.
- Serve. Break into pieces, taste for seasoning, and sprinkle on an extra pinch of salt if desired. Enjoy warm or at room temperature.