Kettle Corn Popcorn in a pot.

Picture of Kettle Corn Popcorn in a pot.
popcorn bowl.jpg
This recipe took me so many tries to get right. But I figured it out and now it’s a Movie Night favorite. 

Ingredients:                Kitchenware:       Recomended:
Popcorn Kernels        2 QT Pot w/ lid     Eye protection
¼ cup sugar               Cookie sheet
Salt to taste                Bowl
Vegetable oil            

“Kettle corn was introduced to the United States in the 18th century. It is referenced in the diaries of Dutch settlers in Pennsylvania circa 1776.[citation needed] It was a treat sold at fairs or consumed at other festive occasions. The corn, oil, sugar and salt together is cooked in a cast iron kettle, or possibly a Dutch oven, this produces a noticeable sweet crust on the popcorn, however this method requires constant stirring or the sugar will burn…” - Wikipedia
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Step 1: Measure the ingredients

Picture of Measure the ingredients
Fill the bottom of the pot with a layer of kernels. Pour the kernels out of the pot and into another container. Take about 10 kernels and place them back into the pot.

Add vegetable oil to the pot enough so it comes up halfway on the kernels. Put the lid on and turn the flame to medium.

Set aside a ¼ cup of sugar and a salt shaker.

Step 2: Caution: Contents are Hot!

Picture of Caution: Contents are Hot!
When the oil is hot enough the kernels will start to pop. Once a few are popped, open the lid away from you and pour in the kernels from the backside of the pot.

Place the lid back on and agitate kernels by the handle. You may want to hold the lid down with an oven mitt.

Soon the kernels will begin to pop. After about 10 pop, open the lid away from you and quickly pour in the sugar from the backside of the pot.

Continually agitate until the popcorn pops to the bottom of the lid.
Normally I use BUDDER and garlic salt on my popcorn. It's really good and you should try it!
TheGeek19842 years ago
My favorite movie snack!
canucksgirl2 years ago
So how much popcorn kernels do you use with a 1/4 cup of sugar?
I live in the US, and have a large-ish pot (4 quart?) in which I make popcorn. Instructions typically call for 2 tablespoons of oil along with a 1/2 cup of unpopped kernels. I wouldn't try doing more than that or the bottom of the pot will be too crowded. After doing hundreds of batches on the stove in this manner, you learn the right amount of heat required. I can do mine on an electric stovetop set between "6" and "7". I tried kettle corn once, but I think I added the sugar too soon, or maybe too high of heat. After seeing this instructable, I'm going to give it another try. :)
Thanks for the reply. Do you know what kind of oil should be used? (Since they have a different smoke point and flavor). I haven't popped popcorn like that since I was a kid. After getting an air-popper, we haven't used anything else, but I'd like to give it a try (if the results are worth it).
There's really not that much oil involved here (a few tablespoons perhaps), and the temperatures aren't astronomical, either. That being said, vegetable oil is pretty neutral in flavor with a higher smoke point than olive oil, is inexpensive, and is probably the best bet. I know that you can buy some flavored oils, but I've never tried them nor do I know what kind of oil the base is.
Mrballeng (author)  canucksgirl2 years ago
You know I never really measured other than filling the bottom of the pot with a single layer of kernels.
Thanks. I'll give it a try. I just wasn't sure how much to use with the other ingredients (I don't have a 2 Qt pot... I have to use a big 6 Qt pot). ;)
Yum! I love kettle corn. :)

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