When my husband and I got married, we received a Whirley-Popper from a good friend, along with a bunch of gourmet popcorn and seasoning mixes. It quickly became our favorite kitchen appliance and just about every single night, we’d sit on our LoveSac (the only piece of furniture that would fit in our tiny apartment living room), watch movies, and chomp on bowls of hot gourmet popcorn. This Stove Top Kettle Corn takes me right back to those days.
For those of you who love to buy bags of this at the fair, get excited because you can make it at home! And you don’t even need the fancy-schmancy popcorn popper. But beware: it’s highly addictive!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Canola or vegetable oil – These are good oils due to the smoke point and neutral flavor. Do not use oils with a low smoke point or stronger flavor, like olive oil.
- Popcorn kernels – The regular popcorn kernels sold at the grocery store are what I use. You could always try the fancy mushroom popcorn varieties if you have some!
- Granulated sugar
- Kosher salt
How to Make Stove Top Kettle Corn
- You’ll start with a large stock pot heated over medium heat on your stove top. To that you’ll add some oil.
- While the oil is heating you’ll combine your popcorn kernels and granulated sugar. When the oil is hot (you’ll be able to see little waves of heat and possibly a wisp of smoke if you get down level with the pot), you’ll dump the sugar kernels right in there.
- You’ll give those a stir, then pop a lid on the pot and use a towel to grip the pot and lid together and shake the whole thing side to side, up and down, and all around. Repeat this every 20 seconds or so to keep things moving and to prevent the sugar from burning.
- Pretty soon you’ll hear some pops. Continue shaking periodically until the popping slows way down.
- When popcorn is done, sprinkle with some kosher salt and stir. Allow to cool for a few minutes before eating; hot sugar and tongues don’t mix!
Storing and Other Tips
- For the best crunch, enjoy your kettle corn within a couple of days.
- Store in an airtight container or zip-top bag, but only after it’s 100% cool. Any residual heat can create condensation that makes the popcorn soft and sticky.
Frequently Asked Questions
I’ve tried this and it does not turn out as well. The salt will settle at the bottom of the pot, causing the sugar to clump and scorch, preventing the sugar from coating the popcorn kernels evenly and sometimes making everything taste burnt. It’s best to sprinkle it on afterwards!
You can, just keep in mind it will have the best crunch and texture the same day it’s made.
I would not recommend brown sugar here (although I like your thinking!). The added moisture and molasses cause it to melt differently than white sugar, making it more likely to turn into a burnt mess rather than lightly sugar coated popcorn. Feel free to experiment though. We have had some readers say they’ve had ok luck with it and it tastes more like a caramel corn.
Yes! Follow all the same directions, but start cranking the handle immediately after dumping the kernels and sugar into the pot and keep going until the popping nearly stops.
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Stove Top Kettle Corn
Ingredients
- 3 tablespoons canola or vegetable oil
- ⅓ cup popcorn kernels
- 3 tablespoons granulated sugar
- kosher salt
Instructions
- Place a large stock pot on the stove top. Set heat to medium-high. Add oil. While your oil is heating (it won’t take long), measure out your popcorn into a small bowl. Add sugar to the kernels.
- Wait until you see your oil smoke. That’s your cue! Pour popcorn kernels and sugar into the pot.
- Immediately stir using a wooden spoon or rubber spatula, scraping sugar from bottom of pan. This step should only take about 10 seconds. Cover pot with lid. You will need to shake the pot with your hands and you’ll want to make sure the lid stays on, so I get a dish towel and drape it over the top.
- Hold the pot by the handles in a way that you’re securing the lid on as well. Shake the pan side to side in all directions and up and down a few times. Do this every 20 seconds or so. It will keep the sugar from burning on the bottom and help the kernels to be evenly coated.
- After a few minutes you should start hearing the pops. (If it doesn’t start popping after a few minutes, crack the lid to let some of the pressure out. Chances are when you put the lid back on, it will pop away). Continue the shaking every 20 second or so until you can tell almost everything is popped. Remove the lid and stir immediately.
- Sprinkle Kosher salt to taste and then keep stirring. You can eat it warm right out of the pan (Disclaimer #2: caramelized sugar it HOT so don't eat it right away.) or let it cool completely. It's great either way!
Notes
- Great tip: Be sure to wait until you see your oil smoke. This is one little trick that a lot of people overlook, but it’s important. The smoke is very faint, but if you just stare at the pot (it helps to get down parallel to it), you’ll see little billows of smoke coming up. That’s your cue!
Questions & Reviews
This is awesome and so easy!! Thanks for the great recipes!
I love kettle corn! Another way to tell if the oil is hot enough is to put a kernel or two in with the oil as it is heating. When they pop, the oil is hot enough and you can dump the rest in.
Fun blog–I just found it!
My daughter will love me if i make this!!
Turned out great!
Your kettle corn looks delicious! I have been thinking about making some homemade kettle corn for a while. It's one of my favorites!
So, So good! I just tried this and it's amazing! I was worried that I had burned it because it smelled burned, but the popcorn didn't taste burned–just sort of had that smoky taste that you get with fair kettle corn. AWESOME!
Sara, I'm so glad you posted this because my Whirly Popper has, unfortunately, become severely disabled and I don't really want to shell out another $30 for a new one. The hubs and I did the same thing when we were poor, childless students.
I'm a big fan, but I think this is my first comment. I have made this exact recipe for some time and after burning a batch of two I learned a handy trick. After adding the corn and sugar to the oil, I take the pan off the burner for 30 seconds. Not sure why it works, but it always turns out perfectly.
Do I remember what life was like before becoming a parent? Of course I do and I miss those days much like I miss making 'real' popcorn. That's now the domain of the microwave -only because I dread the cleanup of the popcorn popper. I ask you who is the idiot that designs these electrical appliances without removable parts that can be washed easily.
Please tell me how much salt you add. I am worried I would put too much or little on. I realize it's to taste, but give me a ball park figure…
oh my goodness, this is the BEST kettle corn recipe I have ever made! It tastes just like what you buy at the fair. Thank you! I am sending this recipe to everyone I know!