I have always loved making stovetop popcorn but I must admit it wasn’t until recently that I started experimenting with flavours other than butter and salt. Better late than never! Sweet and salty popcorn has always been a favourite in my house. We would always buy packets of it from the supermarket for $3 each but now that I know how simple and cheap it is to make at home I’ll never buy store-bought again! All you need is a large saucepan with a lid, some oil (I use olive oil), popcorn kernels, sugar and salt and you’ll have a batch of kettle corn in under 10 minutes.
WHY YOU’LL LOVE THIS RECIPE…
Quick & easy Can customise to your taste Cheap!
WHAT YOU’LL NEED
Here’s what you’ll need to make popcorn on your stovetop (full measurements listed in the printable recipe card below)…
Olive Oil - Or you could use coconut oil, ghee etc. I love olive oil here as it has a fairly neutral taste. Popcorn Kernels White Sugar Salt
HOW TO MAKE SWEET AND SALTY POPCORN - STEP BY STEP
Heat the olive oil and two popcorn kernels in a saucepan on medium heat. Cover the saucepan and wait for the kernels to pop. This can take several minutes and that’s ok. Be patient. When they pop, you know you’re ready to go!
Add the rest of the kernels into the pot and sprinkle the sugar on top. Quickly stir everything together and replace the lid.
Shake the pot occasionally before the popping starts, then at regular intervals when it’s popping to ensure all the kernels are popping and they don’t burn.
When the popping stops, remove from heat, pour into a bowl, sprinkle with salt (start with a pinch, taste, and add more if desired) and serve.
TIPS FOR MAKING KETTLE CORN
I love using olive oil as it doesn’t add overpowering flavour to the popcorn. But feel free to use coconut oil, grapeseed oil or ghee instead. Don’t put the heat too high. You don’t want the oil to smoke or it will cause the popcorn to taste burnt. Low and slow is how you make the best popcorn. Be patient while waiting for the first 2 kernels to pop. It can take several minutes. Don’t be tempted to turn the heat up! If you prefer your sweet and salty popcorn to be extra sweet, you may want to add 1-2 tablespoon of sugar more. See your first batch as an experiment - it’s low stakes if you don’t get it 100% right, but you’ll be prepared for your next batch! Shake the pot regularly to avoid sugar burning on the bottom. Don’t heavily salt the popcorn before tasting. Start with a pinch, mix it in, taste and add more if needed. This is coming from someone who has gone way too salty on a sweet and salty batch before. You can halve this recipe to make a quick snack for one person. Popcorn can be stored in an airtight container for days.
MORE SCRUMPTIOUS SNACK RECIPES:
Cinnamon Sugar Popcorn Homemade Baked Pita Chips Coconut Date Balls Chocolate Drizzled Popcorn Popcorn Trail Mix Two Ingredient Dough Pretzel Bites Vegemite and Cheese Pinwheels Cucumber Bites OR see all Snack Recipes
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I love using olive oil as it doesn’t add overpowering flavour to the popcorn. But feel free to use coconut oil, grapeseed oil or ghee instead.
Don’t put the heat too high. You don’t want the oil to smoke or it will cause the popcorn to taste burnt. Low and slow is how you make the best popcorn.Be patient while waiting for the first 2 kernels to pop. It can take several minutes. Don’t be tempted to turn the heat up! If you prefer your sweet and salty popcorn to be extra sweet, you may want to add 1-2 tablespoon of sugar more. See your first batch as an experiment - it’s low stakes if you don’t get it 100% right, but you’ll be prepared for your next batch! Shake the pot regularly to avoid sugar burning on the bottom. Don’t heavily salt the popcorn before tasting. Start with a pinch, mix it in, taste and add more if needed. This is coming from someone who has gone way too salty on a sweet and salty batch before. You can halve this recipe to make a quick snack for one person. Popcorn can be stored in an airtight container for days.
