Kettle Corn


Popcorn is the perfect snack food. It's inexpensive, low-calorie, and easy to make. Adding a bunch of butter makes it a lot less healthy. Adding a little bit of sugar, however, makes it delicious!

If you've got 15 minutes and a pan with a cover, you can make your own kettle corn at home.

The key to light and not greasy kettle corn is to only just coat the bottom of the pan in the oil. There should be about 1/8" of oil in the pan, not even half of the popcorn kernel should be covered.


  • 1/4 c vegetable oil
  • 1/4 c sugar
  • 1/2 c popcorn
  • Salt


Pour the oil in a large saucepan (with a cover). Add three popcorn kernels and turn heat to medium. When the kernels pop, remove them, add the sugar and the rest of the popcorn, and shake until the popping slows down. Turn off the heat and continue to shake until the popping stops.

Pour the popcorn into a large bowl and sprinkle with salt. Stir the popcorn until cool to avoid clumping.


The sugar carmelizes at about the same temperature as the corn pops, so you have to be careful. Make sure to prep all your ingredients beforehand. Misé en place isn't just for professionals.

First, heat the oil.

To avoid getting popcorn everywhere, cover it up.

It's ready when those kernels pop (but be sure to remove them so they don't burn).

Add the sugar and popcorn at the same time.

Shake vigorously over the heat until the popping starts slowing down.

Dump the popcorn into a bowl, add the salt, and stir as it cools.