Easy Homemade Kettle Corn

Fall preparedness usually means cleaning gutters, checking smoke detectors, knowing where your water shutoff is and getting your home ready for cooler weather.

But we think being prepared for fall should include the good stuff too.

Cooler evenings, football games, movie nights and weekends at home call for a good snack, and homemade kettle corn is about as easy as it gets.

This recipe only takes a few ingredients and a few minutes to make. It’s sweet, salty and way better warm right off the stove.

Easy Homemade Kettle Corn

What You’ll Need

• 6-quart stock pot with a lid
• 1/4 cup coconut oil
• 1/2 cup popcorn kernels
• 1/4 cup granulated sugar
• Kosher salt, to taste

How to Make It

Add the coconut oil to a 6-quart stock pot over medium-high heat.

Drop three popcorn kernels into the oil and leave the lid off. When those kernels pop, you know the oil is hot enough.

Remove the three popped kernels, then immediately add the remaining popcorn kernels and the sugar. Stir everything together really well so the kernels are fully coated in the oil and sugar (work quickly because it won’t take long for them to start popping!).

Put the lid on, but keep it slightly cocked open so the steam can escape. This helps the kettle corn stay light and airy instead of getting hard and chewy.

As the popcorn starts popping, carefully lift the pot off the burner and shake it back and forth for a few seconds. Set it back on the burner for about 5–10 seconds, then lift it again and shake. Continue alternating between the heat and shaking the pot until the popping slows to a couple of seconds between pops.

Remove the pot from the heat and immediately pour the kettle corn onto a large baking sheet or into a big bowl.

Sprinkle with kosher salt while it’s still warm.

Enjoy!