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.
The Martha Stewart Show, January 2011
  • Yield Makes 8 cups
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  • 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.

Recipe Reviews

Reviews (2)

  • 21 Feb, 2011

    Delicious! I went and bought a Whirly Pop after seeing the recipe on the show. Follow the directions in the recipe above though. I burned a batch really bad trying to apply the Whirly Pop manufacturer's directions to kettle corn.

  • 27 Jan, 2011

    I love my Whirley-Pop popcorn popper! We're fortunate to have a local amish store nearby that carries many different types of popcorn. I've tried them all