Kettle Corn

Kettle Corn

Made  times
SUE202 1

"Take a trip to the county fair with a bowl of old-fashioned Kettle Corn. Your family will never want plain popcorn again! If you use white sugar, it will taste like popcorn balls and if you use brown sugar, it will taste like caramel corn."
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20 m servings 209 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 1278 Ratings

Most helpful positive review

Cheap, quick, and easy! I put oil and three kernels in the pot, when all three kernels pop I add the sugar and stir it around well, then I add the rest of the popcorn kernels and put the lid on...

Most helpful critical review

A few recommended tips : 1.) The shaking of the popcorn is key, however remove the popcorn from cooking pot ASAP, or the shaking you did over the stove will be rendered pointless. 2.) Heat u...

Cheap, quick, and easy! I put oil and three kernels in the pot, when all three kernels pop I add the sugar and stir it around well, then I add the rest of the popcorn kernels and put the lid on...

SUCCESS!!! The other reviewers aren't kidding, this kettle corn tastes just like the stuff at the fair. Here are some tips... I used a wide and heavy bottom stainless steel pan with high sides. ...

I am the "sue" who submitted this recipe and I am so glad & thankful for the great reviews! I had the 3 kernal test (I always use Orville Redenbachers's corn too as the better corn really makes...

Great snack, Sue. I added 1/4t salt to the sugar and oil. This way the salt and sugar form a crispy coating around the kernel. Yummy!

I don't have one of those neat hand-crank popcorn-making-thingys. I have absolutely zero experience making popcorn on the stove. What I do have is a pot that I normally use for chili and pasta...

Wow! This became a really fast hit in my family. After making it a few times, though, I do have some suggestions. The last time I made it was the best. Instead of using oil, I melted about 1...

This was really good. It did take me a couple of tries to perfect the technique though. The first few times I made it, I had a big gooey mess in the bottom of the pot. Make sure you start sha...

This is the best popcorn I've ever had. I first added three kernals until they popped, then added the sugar to the oil and stirred it a bit so most of the sugar dissolves in the oil. Then I add...

This is a great recipe! I used half oil and half butter and added just two popcorn kernals. Once they popped I poured in the popcorn, sugar and a little salt. Just keep shaking it.

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