Go Back

Sweet and Salty Stovetop Kettle Corn

This sweet and salty stovetop kettle corn is a quick and easy snack that combines the warmth of comfort food with a nostalgic crunch, perfect for movie nights or casual get-togethers.
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 615
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup popcorn kernels (yellow or white) Plus 3 extra kernels set aside for testing
  • 1 tablespoon coconut oil Can substitute with canola oil
  • 1/4 cup granulated sugar Can be substituted with cane sugar
  • 1/2 teaspoon fine popcorn salt Adjust to taste; can substitute with very fine table salt

Method
 

Preparation
  1. Put the coconut oil and the 3 test kernels in the popper or stockpot over medium heat. Close the lid and let the pan warm up.
  2. When all 3 test kernels have popped, the oil is hot enough. Add the remaining popcorn kernels and granulated sugar, then close the lid quickly.
  3. Keep the lid on and stir constantly with the crank if using a Whirley Pop, or shake the pot every 10 to 15 seconds if using a stockpot.
  4. When the popping slows to a few seconds between pops, remove the pan from the heat and continue stirring until popping stops completely.
  5. Pour the popcorn into a large bowl immediately to prevent the sugar from burning. Sprinkle the salt over the popcorn in two batches, tossing in between.
  6. Let the popcorn cool for 2 to 3 minutes before serving.

Notes

Store in an airtight container at room temperature for up to 3 days. Avoid refrigerating or freezing if possible, as moisture can affect the texture. For reheating, use a low oven or short bursts in the microwave.