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We’ve been popping our popcorn on the stove for a while now, but it wasn’t until recently that I discovered the yumminess that is kettlecorn. For those of you who may not know what kettlecorn is, it’s basically popcorn made with a bit of sugar and salt–a perfect combination. And I’m divulging my secret formula for some pretty darn good homemade kettlecorn.

The biggest secret to making perfect kettlecorn is the stirring. You’ve got to keep the kernels and sugar moving so it doesn’t burn. My weapon of choice? A stovetop popcorn popper. This bad boy has a handle to make stirring your popcorn a cinch. You can use a regular pot, but you’re probably going to get some burning.

The ingredients I use for my kettlecorn are 1/4 cup brown sugar, 1tsp salt, 1-2T coconut oil, and enough popcorn kernels to cover the bottom of your pot in a single layer. I prefer coconut oil over regular vegetable oil not only because it’s healthier, but it also doesn’t weigh the popcorn down with an oily taste.

Begin with your popcorn popper over medium heat and an open lid. Poor your coconut oil in along with a couple of popcorn kernels. Let the oil heat up until your test kernels pop. Once they do, quickly pour in the rest of your popcorn along with the brown sugar and salt, and close the lid. Begin turning the handle or shaking your pot right away. You want to do this continuously to keep the sugar from burning.

After a minute or two your popcorn should start popping. Continue stirring until the handle stops turning easily (you don’t want to force it or it could break). Turn the burner off, remove from heat, and let it finish popping. Now pour it into a big bowl and enjoy!

This is one of our favorite go-to snacks at our house–what are some of yours?

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