Kettle Corn
This homemade kettle corn recipe delivers the perfect blend of sweet and salty in just 10 minutes. Made with popcorn kernels, sugar, salt, and oil, it’s an easy, budget-friendly snack that’s naturally gluten-free and perfect for movie nights.
13 Servings
Ingredients
- 3 tablespoons extra light olive oil not extra virgin
- ½ cup fresh high-quality popcorn kernels
- ¼ cup granulated sugar
- Salt to taste
Instructions
Preheat the Oil:
- In a large, heavy-bottomed pot or Dutch oven, add the olive oil and place over medium-high heat. Introduce 2 to 3 popcorn kernels to test the oil temperature. Once they pop, the oil is sufficiently hot for the remaining ingredients.
Add Popcorn and Sugar:
- Pour in the popcorn kernels and immediately add the sugar. Stir swiftly to ensure all kernels are evenly coated in the oil and sugar mixture. Cover the pot with a lid.
Shake to Prevent Burning:
- While the popcorn begins to pop, gently shake the pot every few seconds to prevent sugar from settling and burning at the bottom. Hold the lid firmly in place while shaking.
Remove from Heat:
- Once the popping slows to 1–2 seconds between pops, remove the pot from the heat. Continue to shake for a few more seconds to allow any final kernels to pop.
Cool and Season:
- Carefully remove the lid to avoid steam burns. Immediately pour the popcorn into a large bowl. Separate any clumps with a spoon or clean hands and season with salt while still warm.
Notes
This recipe is naturally gluten-free as written. However, always ensure that the popcorn kernels and olive oil used are certified gluten-free to avoid any cross-contamination. If seasoning with additional ingredients (like flavored salts), check that those are gluten-free as well.