Sweet & Salty Kettle Corn

February 2007
Sweet & Salty Kettle Corn

by 422 people

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Serve these crispy kernels warm from the pan (although they're delicious at room temperature too).

Makes: 10 servings

Prep: 5 mins

Cook: 5 mins

  • 1/4 cup vegetable oil
  • 1/2 cup popcorn kernels
  • 1/4 cup sugar
  • 1 teaspoon coarse salt
  1. In a large pot with a tight-fitting lid, heat the oil over medium-high heat. add the popcorn. When the oil sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes. Remove from the heat and toss with the salt.