Kettle Corn

The Word of God is sweet and soothing to the soul, filling you up and comforting you. I love having my quiet time in the morning when I first wake up, hopefully before my five kiddos wake. I love to hear from the Lord and receive encouragement. It gives me a sweet start to my day and gets me ready for whatever craziness may lie ahead once all of my kids are up and raring to go.

To teach my kids that the Word of God is sweet and good, and to encourage a positive attitude toward God and their relationship with Him, I occasionally give them a sweet snack while having family devotion time. Reading the Bible becomes a special time my children look forward to and enjoy. As a bonus, their little mouths are occupied while they listen.

When I have time to make something extra special, I make kettle corn. My kids love kettle corn. Who am I kidding? I love it, too; it’s crazy good! This combination of sweet and salty can’t be beaten and keeps everyone pleasantly engaged while being fed God’s delicious Word.

Kettle Corn

By: Brandi Carson

Olive oil
1⁄4 cup coconut oil
1/3 cup white granulated sugar
1⁄2 cup popcorn kernels (I prefer white over yellow, they give a lighter pop)
1-2 tsp. salt
2-3 Tbsp. butter

Also needed: parchment paper and cooking spray


  1. Line your counter with two rows of parchment paper overlapping to give yourself a good area to dump your kettle corn onto to cool. Spray all of the parchment paper with a generous coat of cooking spray.
  2. Heat oil in a large heavy bottom, nonstick cooking pot with the lid on.
  3. When the oil is hot, test it by adding three kernels and wait until they pop.
  4. In the meantime, mix your sugar and salt together and have them ready to go.
  5. Once the tester kernels have popped, add remaining kernels, quickly add the sugar and salt mixture by sprinkling it evenly over the kernels and quickly cover with lid.
  6. Shake the pan frequently, almost nonstop. You can take breaks every few seconds, then continue shaking. This is key to keep the sugars from burning. Shake, shake, swirl, shake, shake, swirl, is what I like to do to keep it mixed.
  7. Repeat this until the popping dies down. If you can count to five between pops, it’s done.
  8. Quickly, with pot holders, pour the kettle corn onto prepared parchment paper and allow to cool.
  9. Melt butter in a small dish in the microwave, then drizzle it over the kettle corn. Once it’s cool enough to handle, mix well with your hands to distribute the butter.
  10. It is ready to eat! If you store it in an airtight container it will last days, not that it will stick around that long!
Brandi Carson
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