Sweet and smoky kettle corn

Prep 5 min
Total 15 min
Makes 12 cups

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1/4 cup
1/2 cup
1/4 cup
granulated sugar
1 tsp
hot smoked paprika
1/2 tsp


  • COMBINE oil with 3 popcorn kernels in a large, wide pot over medium. When the kernels pop, add remaining kernels and carefully sprinkle very evenly with sugar. Cover with a lid and cook, picking up pot to shake every few seconds, until the popping slows down, 2 to 3 min.
  • IMMEDIATELY pour hot popcorn into a large bowl and sprinkle with smoked paprika and salt while stirring. Let cool for 3 min before serving.
  • Make-ahead tip: Popcorn can be made up to 2 days ahead. Cool, then store in zip-lock bags until ready to serve.


Calories 44, Protein 1 g, Carbohydrates 5 g, Fat 3 g, Fibre 1 g, Sodium 48 mg.

Chatelaine Quickies: Fairground Kettle Corn

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