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.
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
- 3 tablespoons coconut oil
- 1/2 cup popcorn kernels
- 1/4 cup sugar
- 1 teaspoon salt
- 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.)
- 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.
- 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.
- 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.