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Old-Fashioned Kettle Corn

Old-Fashioned Kettle Corn
Christie Matheson

Prep 10 mins
Total 10 mins


  • 1/4 cup canola or other mild vegetable oil
  • 1/2 cup popcorn kernels
  • 1/4 cup granulated sugar
  • 1 teaspoon fine sea salt


  • Heat the oil over medium-high heat in a large pot with a tight-fitting lid. Place 4 or 5 popcorn kernels in the oil in the pan and cover with the lid. When the kernels pop, quickly open the lid just enough to pour in the rest of the popcorn kernels and replace the lid.
  • Quickly shake the pan to distribute the kernels. When just enough kernels have popped to cover the bottom of the pan, sprinkle the salt and sugar over the kernels and continue to cook, shaking the pan constantly, until the popping slows, about 3 minutes. (Don’t wait for every kernels to pop or you may scorch the sugar and your popcorn.) Remove from the heat. Taste and season with a bit more salt, if desired. Serve the kettle corn immediately.