Kettle Corn
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Yield: 4 to 5 cups
Ingredients:
2 tablespoons refined coconut oil
1/4 cup popcorn kernels
2 tablespoons turbinado sugar
1/2 teaspoon fine sea salt
Directions:
Prep a sheet pan. Line a large sheet pan with parchment paper and set it aside.
Heat the oil. In a large, heavy-bottomed pot (such as a Dutch oven), add the coconut oil and 2–3 popcorn kernels. Cover with a lid and place over medium heat. When the test kernels pop, the oil is ready.
Add popcorn. Quickly pour in the remaining popcorn kernels and salt, and give the pan a small shake to combine.
Pop the corn. Cover with the lid slightly ajar, with the opening pointing away from you to let the hot steam escape. Continue cooking, giving the pot a quick and vigorous shake every 5 seconds to prevent burning. Listen closely — when the popping *just* starts to slow down, open the lid, quickly add in the sugar, cover, and give the popcorn a shake to combine. When the popping slows to about 2 seconds between pops, remove from the heat.
Finish the kettle corn. Immediately pour the hot popcorn onto the prepared sheet pan, spreading it into an even layer. Use a spatula to gently separate any big clumps while it’s still warm and sticky. Let the kettle corn cool for 5–10 minutes, during which the sugar coating will crisp up.
Serve. Break into pieces, taste for seasoning, and sprinkle on an extra pinch of salt if desired. Enjoy warm or at room temperature.
Notes:
How To Store Kettle Corn:
To store homemade kettle corn, first make sure that it has cooled completely to room temperature. Then transfer the kettle corn to an airtight food storage container or ziplock bag. It can be stored at room temperature for up to 3 weeks, but I find the texture is best within the first week.
Kettle Corn Tips:
Here are a few more quick tips to help ensure success when you’re making kettle corn from scratch!
Use fresh popcorn. As I mentioned above, it’s important to use fresh popcorn kernels (not stale!) to yield the biggest, fluffiest “pops”!
Shake, shake, shake! I’m a big believer in regularly shaking the popcorn the entire time that it is cooking so that the popped kernels can fly to the top (and not burn) and leave the unpopped kernels to heat and pop on the bottom. Hold the pan handle with one hand and the lid with the other, and you’ll be good to go.
Wait to add the sugar. I find that the sugar burns if it’s added at the same time as the kernels. So keep a close eye on things, and once the popping just *barely* begins to slow down, add the sugar.
Don’t overheat the pan. While it can be tempting to crank up the heat to speed up the popping process, we want to be extra careful when making kettle corn, not to burn the sugar. So keep the stove set between medium to medium-high heat, and you should be set. (If in doubt, you’ll be able to tell after your first batch whether the heat was correct or too high.)
Better to under- than over-cook. I’ve found the sweet spot for removing the pan from the heat is when the kernels slow to an interval of 1 to 2 seconds between pops. Again, if in doubt, better to remove the popcorn earlier than later to avoid any burned sugar or kernels.
Give it time to cool. If you can exercise restraint, let the kettle corn cool for at least a few minutes before diving in. This will allow the sugar coating to cool and harden, avoiding sticky fingers. 
Variations:
Here are a few additional twists you can try with this recipe. (I recommend adding any of these mix-ins to the popcorn while it is still hot on the baking sheet.)
Add spices: Sprinkle with a light dusting of your favorite spices. I’m especially partial to cinnamon, everything bagel seasoning, rosemary powder, or Tajin.
Add Parmesan or nooch: Sprinkle the popcorn with Parmesan cheese or nutritional yeast.
Add butter: Drizzle the popcorn with melted butter or brown butter.
Add chocolate: Drizzle the popcorn with melted chocolate or white chocolate.
Recipe courtesy of Gimmie Some Oven.com