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Homemade kettlecorn is one of those simple yet amazing things that can be done at home in minutes.

We love it because it makes our mornings better, and it’s also the perfect accompaniment to a good meal, a good wine, or a nice bowl of oatmeal.

Read on to learn how to make your own homemade kettlecorn in less than 15 minutes.

How to make homemade kettle corn 1.

Get your kettlecorn ready.

Get a large pot with lid, a pot grinder, and some small pots.

Use a wire mesh grinder to grate up the corn kernels.

When they are all nice and smooth, drain them.

Make sure you do this as quickly as possible because it takes a while for the kernels to thicken.


Heat up a pot of water to a low boil.

Pour in the water until it reaches a simmer, then turn off the heat.

Set your kettle to boil for 10-15 minutes, depending on how big you want the bowl to be. 3.

When the water is boiling, you want to remove the kernels from the pot.

Put the kernels into a bowl of warm water and stir with a spatula until they are fully submerged.

Let them cool to room temperature before you begin baking.


Heat the oven to 400 degrees F. Put a pot over medium heat and add the corn.

When it starts to brown, take the corn out of the water and turn off.

Let it cool to a boil again, then stir it into the boiling water again.


When your kettle corn is cool enough to handle, take it out of a large mixing bowl.

Add the flour, salt, baking soda, and spices.

Add in the corn mixture and stir to combine.


When you have a mixture of the ingredients in a large bowl, mix in the beans.

When all the ingredients are combined, you should be able to work it into a smooth, doughy ball.


Place the ball of dough into the large bowl and cover with a clean, clean, dry towel.

Make the dough a little bit larger than the size of the bowl.

Place it in the oven and bake for 25-30 minutes, until it starts browning.


Allow the corn to cool to the touch, then place it back in the bowl and turn the heat to medium-high.

Turn off the stove and let it cool for 10 minutes.


When cooled, place the corn back in its bowl and let the mixture sit for 10 more minutes before slicing.


Add a bit more water if necessary to make the dough thinner, then let it sit for about 5 minutes.


Using a sharp knife, slice the corn into 1-inch slices.

Place them on a baking sheet lined with parchment paper.

Place a slice of the corn on top of each slice, cover with the rest of the dough, and bake until the corn is golden brown, 8 to 10 minutes, or until it is golden and a bit crisp.

Serve the corn with a nice side of butter and/or honey.


To make the sauce: In a small saucepan, add the vinegar, mustard, cayenne, and garlic powder.

Bring to a gentle boil.

When a drop of water comes out of it, add in the flour and let cook for 1 minute.

Turn the heat down to medium and add in 1 cup water.

Turn down the heat and let simmer for 10 to 15 minutes, stirring frequently.

After 20 minutes, add a little more water to make it thicker.

Add 1 tablespoon sugar and let sit for 5 minutes to reduce the sugar to a syrup.

Serve hot or cold with a drizzle of honey.

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