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If you love warm, fresh kettle corn at the fair or farmer’s market, you’ll love learning how to make old fashioned kettle corn at home! It’s so easy to make with simple ingredients, and such a special treat.
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We are big fans of kettle corn popcorn over here at the Aberle household. Our kids call it “sugar popcorn,” and it’s delicious as a dessert or a snack. We’ve even given it as a gift and served it as a fun appetizer at parties.
I’ll let you in on a little secret… we use a Whirley-Pop to make this recipe for kettle corn. You can surely make this popcorn in a wide, heavy-bottomed pan with a lid (and I’ve included directions for both), but the Whirley-Pop makes the process even easier.
If you make popcorn frequently, it’s worth having, in my opinion! We prefer the version with the metal gear, because it seems to hold up much longer that way.
I’ve included a printable recipe card at the end of this post for your convenience!
Pin for later!
Tools You Will Need
- Whirley-Pop Popcorn Popper or a wide, heavy-bottomed pan with a lid
- Measuring cups and measuring spoon
- Large bowl
- Large spoon
Ingredients
- 2 tablespoons coconut oil
- 1/2 cup yellow popcorn kernels
- 1/4 cup white sugar
- Salt to taste
Directions
Step 1 – Add Ingredients to Popper
Heat your coconut oil in your popcorn popper or pan over medium-high heat.
Then add sugar and popcorn kernels and turn the handle to stir. Use a spoon to stir if using a pan.
Step 2 – Pop and Salt Kettle Corn
Close your lid. Continue to turn the handle on your popper as the popcorn heats through and begins to pop. If using a pan, keep the popcorn moving by shaking the pan back and forth on the burner.
Stir or shake while the corn pops and continue until the popping almost stops. Stop turning the Whirley-Pop handle once the popcorn provides too much resistance.
Carefully and quickly dump your kettle corn popcorn into a large bowl. Use potholders if you are using a pan.
Salt to taste…
Then use a large spoon to stir the popcorn while it’s still warm to prevent it from clumping together.
That’s it! Your old-fashioned kettle corn popcorn is ready to enjoy.
Store it in an airtight container for up to a week (but I can guarantee you it won’t be around that long!).
Old-Fashioned Kettle Corn Popcorn
If you love warm, fresh kettle corn at the fair or farmer’s market, you’ll love making your own old-fashioned kettle corn at home! It’s so easy, and such a special treat. Here are instructions for a Whirley-Pop Popcorn Popper or a large, heavy-bottomed pan with a lid.
Ingredients
- 2 tablespoons coconut oil
- 1/2 cup yellow popcorn kernels
- 1/4 cup white sugar
- Salt to taste
Instructions
- Heat your coconut oil in your popcorn popper or pan over medium-high heat. Then add sugar and popcorn kernels and turn the handle to stir. Use a spoon to stir if using a pan.
- Close your lid. Continue to turn the handle on your popper as the popcorn heats through and begins to pop. If using a pan, keep the popcorn moving by shaking the pan back and forth on the burner.
- Stir or shake while the corn pops and continue until the popping almost stops. Stop turning the Whirley-Pop handle once the popcorn provides too much resistance.
- Carefully and quickly dump your kettle corn popcorn into a large bowl. Use potholders if you are using a pan.
- Salt to taste, then use a large spoon to stir the popcorn while it’s still warm to prevent it from clumping together.
- Store in an airtight container for up to 1 week.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 92Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 122mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 0g
*Nutrition information is not always accurate.
If you enjoy making this recipe, I would greatly appreciate a comment or review!
I bet that’s delicious! I’m going to have to try this recipe!