Blazing Cinnamon Sugar Kettle Corn

Okay, okay, blazing has absolutely nothing to do with the name for this recipe.

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Nope, I set my kitchen on fire. I mean, you might be guessing by now that it was a grease fire – which in and of itself is not story-worthy. But I thought I’d take the time to state something.

I am the friend that will spend 2 days prepping the food for a birthday party. I will will make 60 tortillas for your boyfriend’s surprise birthday party – even if I don’t know him or the people at the party. I will attempt to make croissants in the dead of summer (and fail).  I will boil potatoes, create the perfect gnocchi texture with a fork, and roll them out one-by-one. I don’t mind spending 4 hours of my time for 1 hour of gustatory delight.

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But I’m also the girl that will watch an entire YouTube video on how to boil an egg. How to boil an egg. Have you ever google-ed that? In my defense, it’s not that I don’t know how to boil an egg. I just want it to come out perfectly and at one point, needed to know how long to do it for. I admit that watching a 3 minute video on the entire process may have been overkill. FYI, said Google search was also quite informative – if you overboil an egg, it may have that putrid smell nobody likes with their egg salad sandwich.

I’m the girl who messes up her 2 day croissant-making experiment by not reading the last instructions and pulling her dough out of the refrigerator at 5 AM to let it RISE for two hours. (Let’s blame it on the 5 AM frame of mind) Buh-bye layers.

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And now I’m the girl who threw a cup of water on a grease fire and watched as the fan was engulfed in flames. Luckily everything is ceramic and stainless steel in my kitchen…or my computer might be laying in a molten heap somewhere under  pile of ash. The thing is, call me unedumacated, but I guess I missed that in my fire safety class…lesson learned. Promise.

No more fire stories in my arsenal (hihi) of future recipes…unless I’m doing campside recipes. Outside.

But back to the Cinnamon Sugar Kettle Corn.

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It took a couple of attempts, but these babies are delicious! I love kettle corn because sweet’n’salty is my thing. Salted caramel, chocolate, sweet’n’sour chicken, pineapple on pizza…you name it, I’m game.

But a couple things, like cinnamon, make so many things just a little better. Chocolate cake, hot chocolate, tomato curry…and now popcorn! It’s one step away from being cinnamon bun popcorn…the only thing keeping me from acting on impulse is that kettle corn also happens to be that one popcorn my husband and I can agree on. He likes his salty, and I like mine sweet. Too sweet and I’ll lose him, or double my workload.

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The trick with kettle corn is not to go to far overboard on either side. To balance the flavors. And I think I’ve done that. Secretly, I’ve pushed kettle corn it its limit on sweetness by adding an extra tablespoon of sugar to the standard recipe that seems to be floating around the top pages of Google. But, my husband agreed that this was just sweet enough. And the three of us proceeded to gobble the entire recipe up.

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Cinnamon Sugar Kettle Corn
Cinnamon Sugar and just a hint of salt to indulge your munchies with a light snack that doesn't have loads of butter or syrupy sauces? Yes, please.
Recipe type: Snack
Cuisine: American
  • Popcorn:
  • 1 cup unpopped popcorn kernels
  • 3 tablespoons vegetable oil
  • 1 teaspoon cinnamon
  • 3 tablespoons granulated sugar
  • Topping:
  • 1 teaspoon salt+1 teaspoon cinnamon
  1. Add oil to a large saucepan or wok that has a lid and decent handles.
  2. Turn the heat on medium, place the saucepan or wok onto the stovetop and drop two or three popcorn kernels into the oil.
  3. Meanwhile, add 3 tablespoons of sugar and 1 teaspoon of cinnamon to the kernels.
  4. When the test kernels pop, add the rest of the kernels to the pan and use a spatula to stir quickly so the sugar coats the kernels and doesn't candy on you.
  5. After about 10 seconds, get that cover on your kernels. Grab oven mitts and, taking hold of the handles gentle shake every few seconds. Do not let the popcorn sit for too long on the burner or you will have blackened popcorn! Shake, shake, shake!
  6. I usually keep the bag or bowl next to me and will artfully provide a small opening between lid and pan and let out a bit of the popped corn. Then I get it back over the heat and shake some more.
  7. I repeat until I'm either tired of waiting or until most of the kernels have popped.
  8. Please be careful if you remove the lid while still popping...I'm not liable for eyeball injuries and whatnot. Happy munching!


Just curious, am I alone in my cooking craziness? Or have you ever had one of those moments in the kitchen? One of those top-secret, but everyone knows, you almost died but lived to tell the tale, and should have known better moments in the kitchen?

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    • sircserreb says

      Hi, thanks! I’d love to add a sauce for those days when I’m feeling over-the-top…so we’ll see if this recipe has a part two:)

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