Sweet and smoky kettle corn

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5 min


15 min


12 cups

Sweet and smoky kettle corn

Photo, Roberto Caruso.

This addictive snack takes just minutes to make and will have your guests coming back for repeat tastings.


  • 1/4 cup canola oil
  • 1/2 cup popcorn kernels
  • 1/4 cup granulated sugar
  • 1 tsp hot smoked paprika
  • 1/2 tsp salt


  • 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.

Chatelaine Quickies: Fairground Kettle Corn

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Nutrition (per ½ cup)

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