Sweet & Salty Kettle Corn

Products Used
Sweet & Salty Kettle Corn



    1. In a large pot with a lid, heat oil over medium-high heat. Add popcorn kernels. When oil starts to sizzle, or first popcorn pops, sprinkle sugar over popcorn kernels and quickly stir together to coat.
    2. Cover and shake pan until popping slows down. The popcorn should be done popping in about 2 to 3 minutes. Remove from heat and pour kettle corn into a large bowl. Sprinkle with salt and toss to coat.
    3. Allow kettle corn to cool for five minutes. Eat immediately or store in an airtight container for up to 3 days.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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    Oops.. there is no Spanish translation to this recipe