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The World’s Best Kettle Corn Recipe

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hey there! I'm monica 

I pride myself on making amazing style and design accessible for everyone, regardless of location, budget, or ability! My design philosophy is rooted in authenticity + attainability - If I can do it, you can too! My work has been featured in countless publications, but I take the most pride in homeowners that have been personally inspired by my DIY ideas and have tried something in their own homes!

learn more about ME + MY BIZ

This recipe for kettle corn is hands down the best ever.  I’ll be honest, I’m not a big salty & sweet person, I’m pretty much just sweet 24-7 (a bad sweet tooth is a curse!).  However, when my friends Missy and Jay introduced me to their infamous kettle corn, I couldn’t be rude and not at least try it… well, let me tell you it was insanely good.  I’m pretty sure I downed a whole batch on my own the first time! I completely give the recipe credit to Jay, he’s the kettle corn master, I’m just the one sharing it with the world!

Here’s what you’ll need to make your own batch (it’s addicting, you’ve been warned)

So, if you’re good at math, you can see that it’s equal parts oil and sugar and then double part kernels.  You can make a larger batch if you’d like, but this is the size I make.

Now, here’s the very secret ingredient…
 

Do you own a Whirly Pop?  Have you ever heard of it before?  A few years ago this was honestly the only item on my Christmas list.  My fabulous brother and sister in law bought it for me and I was crazy excited.
The Whirley Pop sits on the stove and you put in your kernels, oil, sugar etc. and just turn the crank over medium heat.  It takes about 2-3 minutes and you will have the best tasting popcorn ever.
They got my Whirley Pop here and it’s not crazy expensive at all.  (If you don’t own a Whirley Pop, you can still try this recipe in a pot, you’ll just need to keep the pot moving, so it doesn’t burn.)
Okay, back to the World’s Best Kettle Corn Recipe…
Put all of your ingredients in your Whirley Pop, put it over medium heat, and start cranking.  As it begins popping (2-3 minutes) it will be a little harder to crank, so you might need to call in some muscles like I did.  (Kaden loves to help make kettle corn!)

The sugar and oil will caramelize (or something like that) and will give the popcorn a sticky coating.

As soon as it’s done popping, lay your popcorn out on a tray in a flat layer and add salt.  There’s no exact science to the amount, I just salt and taste and taste some more! Ha!

That’s all there is to it.  Does it sound too simple to be the “World’s Best”??
Well, give it a try and let me know what you think!
We’re planning an outdoor movie night in a few weeks and I’ll definitely be serving this kettle corn!
Are you a salty-sweet fan?
Have you tried to make your own kettle corn before?

The comments +

  1. Rita D says:

    A whirley pop was the only thing I asked for a couple of Christmases ago too! I wanted it strictly for kettle corn. I’ll be making this recipe ASAP….I think it may be what I have for lunch!! Thanks for sharing.

  2. I use almost exactly same recipe except i use popcorn salt and the butter flavored popcorn oil. the buttery oil is the best, once you try it you’ll never not use that oil for popping again!

  3. Mindy says:

    Okay, I seriously eat kettle corn almost every night. Store bought. And it’s expensive. So if it’s not on sale, I go without. Now, I will never go without. And for this, I am eternally grateful. :o) PINNED!

  4. G says:

    I use the same ratio and method but use coconut oil instead. Yummy!

  5. Brgid says:

    I love my whirlypop! I can’t wait to try your recipe.

  6. Tracey says:

    I love Kettle Korn but my hubby is obsessed so I found a spot near one of those open copper kettles at the downtown mall in Las Cruces who makes the best on the planet.

    He uses avariety called Mushroom corn that explodes into tiny fluffy balls. He also uses some vanilla which adds sweetness and helps the sugar become liquid and coat the Kernals. For this recipe I found 1/2 tsp is perfect.

    In Las Cruces we always go for the green chile verion. He sprinkles finely ground dried fire roasted green chile powder with the salt. Sweet, spicy and smoky. Yum!

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