Skinny Stovetop Kettle Corn
Yields: 8 cups
This kettle corn is sweet, caramely, and crunchy—just like traditional recipes, but without the extra calories!
  • ½ cup (70g) popcorn kernels
  • 3 tbsp (36g) granulated sugar
  • ¼ tsp salt
  • ½ tsp unsalted butter or coconut oil
  1. Set aside 3 popcorn kernels. Combine the remaining popcorn kernels, sugar, and salt in a small bowl.
  2. Add the butter to a medium pot, and melt over medium-low heat. Once melted, add 3 popcorn kernels and cover. While holding the lid, shake the pot back and forth every 2-3 seconds until the kernels have popped. Take the pot off of the heat, and carefully remove the popped kernels.
  3. Add the remaining popcorn kernels, and stir with a spatula until they’re evenly coated with the sugar and salt. Return the pot to the heat, cover, and continue shaking it every 2-3 seconds until you can count 5 full seconds between pops. Immediately pour the popcorn into a large bowl, and let it cool for 5 minutes before breaking apart any large clumps.
Notes: For a vegan version, use coconut oil.

Do not raise the heat about medium-low, and if the sugar looks almost completely melted before the second round of kernels begin to pop, reduce the heat to low.

Shaking the pan back and forth every 2-3 seconds will also help prevent the sugar and popcorn from burning. It's better to shake the pan too much than too litte!

{vegan, gluten-free, low fat, low calorie}
Recipe by Amy's Healthy Baking at