No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Kettle Corn

A willow-branch trellis displays bags of delicious kettle corn at a fall luncheon. The individual bags make perfect grab-and-go snacks.

  • yield: Makes 4 cups




  • 1/4 cup vegetable oil
  • 1/2 cup popcorn kernels
  • 1/2 cup confectioners' sugar
  • 2 tablespoons granulated sugar
  • Coarse salt, to taste


  1. Step 1

    Heat oil in a large pot over medium-high heat until hot but not smoking. Add popcorn kernels, and cover. When kernels begin to pop, lift cover carefully, and sprinkle with confectioners' sugar. Cook, shaking pot frequently, until the popping slows; sprinkle with granulated sugar. Continue to shake pot until popping has almost stopped (be careful not to burn). Sprinkle with salt.

Martha Stewart Living, October 2007

Related Topics



Reviews (3)

  • 24 Aug, 2012

    This was sweet and yummy. It seemed a little (lighter) then the kettle corn from the fair, etc. --Probably due to the confectioners sugar. So we did eat it all right away but don't feel sick because of it, haha.

  • 14 Nov, 2007

    I used a Whirley Pop to make this, which made the primary sugar addition a bit tricky, but it turned out yummy.

  • 5 Nov, 2007

    This recipe is wondeful