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
It helps if you use a pot that has a see-through lid, that way you know when it’s done. Hope this helps!
Fantastic! Better than the kettle corn at our farmer’s market!!!
I have made this 3 times in the last 2 days! You do the math on that one. haha. Thank you for sharing this and believe me I am spreading your words. 😉
Thanks for sharing! I love kettle corn and am so excited that now I can make it quickly and easily at home for cheap! It’s amazing how they charge you so much for it at the store. I’ve used your tutorial to make it several times now. I usually do 1/2 c. popcorn instead of 1/3 c. and leave everything else the same and it still turns out great.
a tip to know when to add the kernals would be to add a few and when they pop you know the oil is ready and you can add the rest.
I always wondered how kettle corn was made. Thanks to your great and witty instructions, I can make my very own kettle corn. It’s a little late tonight, (3;15 a.m.)but I will sure try it soon. Thank you.
Bev
So easy and yummy! Perfect for movie night with our family. Thanks!
@Jill: Use brown sugar instead of white (just make sure to break it up really well). It won’t have the same coated texture of the kind from popcorn shops, but it’ll still be very good. It’ll have the texture as kettle corn, except caramel flavored. Emeril Lagasse on the Food Network website also has a microwave version of caramel corn (“Microwave Nutty Caramel Corn”) that I’ve also made before. It’s more coated like the store bought (only better!).
I love this popcorn popper!
I ABSOLUTELY ADORE THIS WEBSITE! 😀 usually, you guys have covered everything that I needed when cooking, so I have never left a comment before. but there is one question I have now; do you know how to make caramalised popcorn? I used to love the caramel covered/chocolate covered popcorn at the popcorn shops, but they all seem to have disappeared.. is it possible to make it at home?
thanks so much! x
Use brown sugar instead of white (just make sure to break it up really well). It won’t have the same coated texture of the kind from popcorn shops, but it’ll still be very good. It’ll have the texture as kettle corn, except caramel flavored. Emeril Lagasse on the Food Network website also has a microwave version of caramel corn (“Microwave Nutty Caramel Corn”) that I’ve also made before. It’s more coated like the store bought (only better!).