Easy Kettle Corn
Total Time
10 mins
Prep Time
5 mins
Cook Time
5 mins
Rating
5 out of 5 stars
(2)
Ingredients
4 to 5 cups
- 2 tablespoons refined coconut oil
- 1/4 cup popcorn kernels
- 2 tablespoons turbinado sugar
- 1/2 teaspoon fine sea salt
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Preparation
Step 1
Prep a sheet pan. Line a large sheet pan with parchment paper and set it aside.
Step 2
Heat the oil. Add the oil and 3 or 4 popcorn kernels to a 3-quart heavy-bottomed saucepan. Cover and heat over medium-high heat until the kernels begin to pop.
Step 3
Add the remaining ingredients. Immediately add the popcorn kernels and shake the pan to coat the kernels in the oil. Sprinkle the sugar and salt evenly over the popcorn kernels, then cover and shake the pan to combine.
Step 4
Pop the popcorn. Continue cooking, giving the pan a quick and vigorous shake every 5 seconds or so, until there is a 2-second interval between pops.
Step 5
Cool. Immediately remove the pan from the stove, uncover, and pour the popcorn out onto the prepared baking sheet. Use a wooden spoon to break up any clumps and spread it out in an even-ish layer. Then once the popcorn has cooled slightly, remove any unpopped kernels. Let the popcorn continue to cool a few more minutes until it reaches room temperature.
Step 6
Serve. Serve immediately and enjoy!
Step 7
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Chef's notes
Use fresh popcorn kernels for the fluffiest pops.
Regularly shake the popcorn while cooking to prevent burning and ensure even popping.
Keep the heat between medium to medium-high to avoid burning the sugar.
It’s better to under-cook than over-cook to avoid burnt sugar or kernels.
Let the kettle corn cool for a few minutes to allow the sugar coating to harden.
