Homemade Kettle Corn

Looking for an awesome after school snack for the kids? Try making Homemade Kettle Corn. It’s inexpensive, a total crowd-pleaser and couldn’t be simpler to make. 

Homemade Kettle Corn
Sweet and salty Kettle Corn is synonymous with farmers markets, fairs and festivals. My kids beg for it whenever they catch a whiff of its intoxicating aroma, and I’m hard pressed to refuse them. But it’s also a snap to make at home and easily lends itself to nearly any occasion. 

A big bowl of Homemade Kettle Corn is always welcome, whether you are settling in to watch the latest movie in your Netflix queue, hosting an impromptu happy hour with friends or feeding an army of hungry kids after school. You can even make an extra batch and put it in some seasonal bags an an easy and inexpensive gift for friends and family. Or gussy it up with all sorts of fun add-ins, like pretzels or dried fruit. 

Because I know chocolate is the fastest way to my kids’ hearts, I doctored up this batch with some spring-colored Sixlets. 

I think they liked it. I’m not entirely sure; we try not to talk with our mouths full.  

Homemade Kettle Corn

Homemade Kettle Corn
Prep time
Cook time
Total time
Serves: 4-6
  • 3 tablespoons coconut oil
  • ½ cup popcorn kernels
  • ¼ cup sugar
  • 1 teaspoon salt
  1. Line a sheet pan with parchment paper and set aside. (Note: the paper is merely for ease of cleanup. You can simply use a sheet pan if you like.)
  2. Place coconut oil and 3 popcorn kernels in the bottom of a tall, heavy pot and heat over medium high heat. Once kernels pop, quickly add remaining popcorn, sugar and salt and give it all a quick stir.
  3. Cover pot and shake occasionally as the oil reheats and the kernels start to pop. When the popping becomes more frequent, shake the pot often, pulling it off the heat and replacing it every few seconds to maintain the temperature. The frequent shaking ensures the sugar mixture doesn't burn.
  4. Once the popping has slowed to 2-3 seconds between pops, immediately pour popcorn onto prepared sheet pan, and separate any large clumps. The popcorn will dry as it cools. Store in an airtight container.


  1. says

    Ok. So Maggie Unzueta is on a mission to keep me salivating all day on popcorn recipes. WEll, it’s working. I know you hear this a lot, but I’m going to make this in about 10 minutes. Really.
    What sold me is the fact you added the step of waiting till the first three kernels pop before adding the rest of the corn. That tells me you know what you’re talking about.
    I’m a fan.

  2. L.D. says

    Wanna try somethin’ different? Melt peanut butter, creamy or crunchy and drizzle it over freshly popped popcorn. Bon Appetit!

  3. says

    Anyone used the stir crazy popper and made kettlecorn?
    wondered if the sugar could cause a problem with the mechanizm that stirs the kernels?

  4. says

    I too didn’t think kettle corn was this easy. I never liked the stuff—and I do love popcorn—-until I ate batch that I actually watched them dump freshly popped out of the kettle. OMG—I can only compare that it is like eating fresh peas versus canned peas. Gag even thinking of canned peas. Quick back to fresh kettle corn.

  5. Sandy says

    Would you please tell what kind of popcorn you use? Is it better to use the small white kernels or larger yellow? Can’t wait to try it !!

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