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When you're in the mood for a salty snack, enjoy this dairy-free and gluten-free treat. Instead of butter, popcorn is heated with safflower oil for flavor and coated with sugar for swetness. The recipe comes from Angie and Dan Bastian of Angie's Kettle Corn.

The Martha Stewart Show, Episode 6074


Read the full recipe after the video.

Recipe Summary test

Makes 8 cups


Ingredient Checklist


Instructions Checklist
  • 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.

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

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