Homemade Kettle Korn

Kettle Korn

Are you the type of person when you attend a fair or event look forward to the Kettle Korn and Candied Pecans?  Well I am.  You’d think they were calling my name over the loud speaker telling me exactly where they are, because I literally find my way to their booth, almost instantly. 

Well it wasn’t until this past month when visiting my mom that my sister had picked up a bag of Kettle Korn from Sam’s.  She pulled out the bag and my daughter and I couldn’t stop eating it.  I decided to check the ingredient list and discovered there were just a few: corn kernels, canola oil and sugar.

After reading the ingredients I thought, “I can make that!”  So that’s exactly what I set out to do.  I’ve figured out how to make candied pecans, a treat I make during the holidays, for gift-giving, salads, and an appetizer.  There’s never any leftover.

While we’re here in the mountains, I decided to attempt making a batch of Kettle Korn using the ingredients I saw on the package from Sam’s.  It was so simple and delicious!  We haven’t been able to stop eating it. I’ve been making a batch every night.

If you love Kettle Korn you’ll love this!  I’ve been thinking of adding drizzled chocolate and nuts, but keep thinking, “why ruin a good thing?”  I’m sure it would take this popcorn to a whole new level, but for now, I’ll just keep it simple.

At home when I make popcorn I use the Whirley-Pop.  Out here we don’t have one, so I’m just using a large stainless steel pot with a see through lid.  It’s perfect!

Here’s the recipe – if you prefer, decrease the amount of sugar, however, we like it this way.

Homemade Kettle Korn


3/4 cup popcorn kernels

1 tablespoons Canola Oil

1/2 cup granulated sugar or less if desired



1. In a large heavy stock pot with a see through lid, if possible, place canola oil in pot with 3 kernels of corn.


2. Place lid on pot and turn the heat up.  Wait for kernels to pop.


3. When the 3 kernels pop, place sugar and 3/4 cup popcorn kernels in pot and cover with lid.


4. Swish pan back and forth to distribute and combine sugar and oil.

5. Continue shaking pot back and forth until popping slows down.

6. Remove from burner and allow the remaining kernels to pop.  Once the popping has stopped, remove lid and pour into a large bowl.  (Be careful, popcorn is extremely hot).


Note: Keep burner on medium heat.  If too high the sugar and oil will burn.