Easy Brown Sugar Kettle Corn

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If you ask me, homemade kettle corn is one of life’s simple pleasures.

This sweet and salty snack takes regular popcorn to new heights with a coating of brown sugar that creates that classic caramelized crunch we all love. The combination of sugar and salt hits all the right notes.

It’s made right on the stovetop in a heavy pot, where the kernels pop and dance while the brown sugar melts into a light glaze. No fancy equipment needed – just a willingness to give your arm a workout from all the shaking.

It’s a snack that disappears as quickly as you can make it, perfect for movie nights or when you’re craving something that’s both sweet and salty.

What Kind of Popcorn Kernels Should I Use?

When it comes to making kettle corn at home, you’ll want to look for premium popcorn kernels that are fresh and uniform in size. Yellow or white kernels both work great for this recipe – yellow tends to pop up slightly larger and has a more traditional “movie theater” look, while white kernels give you smaller, more tender pieces. If you’re buying from the store, check the packaging date since fresher kernels pop better and leave fewer unpopped pieces at the bottom of your pot. A good way to test your kernels is to squeeze them – they should be hard and shouldn’t crumble under pressure.

Options for Substitutions

Making this sweet and salty treat is simple, and you’ve got some wiggle room with the ingredients:

• Vegetable oil: Any neutral-flavored cooking oil works great here – try canola, grapeseed, or even coconut oil for a subtle tropical note. Just avoid olive oil as its flavor might overpower the popcorn.
• Brown sugar: Out of brown sugar? Mix regular white sugar with a tiny drop of molasses. Or try coconut sugar for a different caramel-like flavor. Regular white sugar works too, though you’ll miss some of that nice molasses taste.
• Popcorn kernels: This is one ingredient you can’t substitute – you need actual popcorn kernels for this recipe. White or yellow kernels both work fine, though yellow tends to pop up slightly larger.
• Salt: Regular table salt works perfectly, but you could also use fine sea salt or kosher salt. If using kosher salt, you might need to add a pinch extra since its crystals are larger.

Watch Out for These Mistakes While Cooking

The biggest challenge when making kettle corn is preventing the sugar from burning, which can happen quickly and leave you with a bitter, smoky mess – keep the heat at medium-high and shake the pot constantly once you add the sugar.

Timing is crucial: add the brown sugar too early and it’ll burn, add it too late and your popcorn won’t get that perfect caramelized coating – wait until you hear the first few kernels pop before sprinkling in the sugar.

Many home cooks make the mistake of lifting the lid to check on the popcorn, but this lets the steam escape and can result in tough, chewy kernels – instead, rely on the sound of popping to guide you, and remove the pot from heat when the popping slows to about 2-3 seconds between pops.

For the crispiest results, spread the kettle corn on a baking sheet immediately after cooking, rather than leaving it in the hot pot where it can become soggy from steam.

What to Serve With Kettle Corn?

This sweet and salty kettle corn makes a perfect snack on its own, but it’s also great as part of a casual movie night spread! I like to serve it alongside other munchies like mixed nuts, pretzels, or even some dark chocolate pieces for a fun snacking board. For drinks, try pairing it with ice-cold lemonade in summer or hot apple cider in fall – the sweet-tart beverages really complement the caramelized brown sugar coating on the popcorn. If you’re hosting a party, set up a popcorn bar with this kettle corn as the star, adding a few different seasonings on the side so people can customize their bowls.

Storage Instructions

Keep Fresh: Once your kettle corn has completely cooled, pop it into an airtight container or a large zip-top bag. It’ll stay crunchy and sweet at room temperature for up to 3 days. Just make sure to keep it away from humidity to prevent it from getting sticky or stale.

Make Ahead: This snack is best enjoyed fresh, but you can make it a few hours before serving for parties or movie nights. The brown sugar coating helps keep the popcorn crispy longer than plain popcorn would stay fresh.

Quick Tip: If your kettle corn starts to lose its crunch after a day or two, you can spread it on a baking sheet and pop it in a 250°F oven for about 5 minutes. This will help restore some of that fresh-made crispiness!

Preparation Time	5-10 minutes
Cooking Time	10-15 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 5-7 g
• Fat: 20-25 g
• Carbohydrates: 50-55 g

Ingredients

• 2 tablespoons of vegetable oil or any cooking oil you prefer
• 1/4 cup of popcorn kernels
• 2 tablespoons brown sugar (25g, loosely measured)
• 1/4 teaspoon of salt

Step 1: Prepare the Bowl

Place a large bowl on the counter to pour your finished kettle corn into.

Having the bowl ready will help you quickly transfer the popcorn when it’s done popping, which is crucial to avoid burning.

Step 2: Heat the Initial Kernels

Add oil and 3 kernels of popcorn to a large, heavy-bottomed pot.

Cover the pot and heat over medium-high heat (if your stove tends to run hot, use medium heat instead).

Listen for all three kernels to pop, which indicates the oil is hot enough for the rest of the kernels.

Step 3: Cook the Popcorn

Once the initial kernels have popped, add the remaining popcorn kernels and a pinch of salt to the pot.

Shake the pan for a few seconds to coat the kernels evenly in oil.

Pour sugar and additional salt over the top of the kernels.

Replace the lid on the pot, leaving a small crack to allow steam to escape.

This prevents the popcorn from becoming soggy.

Step 4: Pop the Corn

Shake the pot every few seconds as the popcorn begins to pop.

When the popping becomes more frequent, shake the pot continuously to ensure even cooking and prevent burning.

Pull the pan from the heat when there are 1 to 2 seconds between pops.

Step 5: Transfer and Enjoy

Immediately transfer the popped kettle corn to your prepared bowl, shaking the pan as you go to ensure all of the popped corn is removed from the heat.

Pick out any unpopped or burnt kernels that made it through the process.

Enjoy your homemade kettle corn while it’s fresh!