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Angie's Stovetop Kettle Corn

When you're in the mood for a salty snack, don't let dietary restrictions get in the way: This tasty treat from Angie and Dan Bastian of Angie's Kettle Corn is an easy-to-make allergen-friendly and gluten-free option.

  • Yield: Makes 8 cups
Angie's Stovetop Kettle Corn

Source: The Martha Stewart Show, January 2011


  • 5 tablespoons high-heat sunflower oil
  • 1/2 cup yellow popcorn kernels
  • 1/4 cup sugar
  • Sea salt


  1. Heat oil in a stovetop popcorn maker with a hand crank over medium-high heat. Add a few popcorn kernels and cover. When popcorn begins to pop, add remaining kernels; cover and stir to coat with oil.

  2. Add sugar; cover, and cook, stirring, until kernels are popped, about 2 minutes. Immediately remove from heat.

  3. Transfer popcorn to a large bowl and season with sea salt; let cool 1 minute before serving.

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