This sweet and salty popcorn is one of my go-to snacks when I want something quick, crunchy, and comforting. I love how the sugar lightly coats the popcorn while the salt balances it perfectly, creating that classic sweet-and-salty flavor I always crave. It’s made right on the stovetop, takes only minutes, and fills the kitchen with the best smell.
Why You’ll Love This Recipe
I love this recipe because it uses just a handful of basic ingredients that I usually already have at home. It comes together fast, making it perfect when I need a last-minute snack. I also like that it tastes fresher and lighter than packaged popcorn, and I can easily adjust the sweetness or saltiness to my liking. It’s a simple recipe that works for movie nights, casual gatherings, or quiet evenings at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 tablespoons cooking oil (such as coconut oil, olive oil, or vegetable oil)
1/2 cup popcorn kernels
1/4 cup granulated sugar
1/2 teaspoon salt
Directions
I begin by adding the cooking oil and three popcorn kernels to a large, deep pot or Dutch oven with a tight-fitting lid. I place the pot over medium-high heat and wait until all three kernels pop, which tells me the oil is hot enough.
Once they pop, I carefully remove those kernels and add the remaining popcorn kernels along with the sugar and salt. I stir quickly to coat everything evenly, then cover the pot with the lid.
As the popcorn starts popping, I shake the pot every 5 to 10 seconds to keep the sugar from burning and to help the kernels pop evenly. When the popping slows to about one to two seconds between pops, I remove the pot from the heat but continue shaking until the popping stops completely.
I immediately pour the popcorn onto a large baking sheet, spreading it into an even layer and breaking up any clumps. I let it cool slightly before serving.
Servings And Timing
This recipe makes about 15 cups of popped popcorn, which I usually find enough for 4 to 6 servings.
Preparation takes about 2 minutes, and cooking takes around 6 to 8 minutes, so the total time is under 10 minutes.
Variations
I like adding spices such as cinnamon or vanilla powder for a warm, sweet flavor. Sometimes I drizzle melted chocolate or caramel over the popcorn once it has cooled for a more indulgent treat.
When I want something more filling, I mix the cooled popcorn with pretzels, cereal, dried fruit, marshmallows, or toasted nuts to make a sweet and salty snack mix.
Storage/Reheating
I store any leftover popcorn in an airtight container or resealable bag at room temperature. It stays fresh and crunchy for up to 5 to 7 days. I don’t recommend freezing it, and I usually don’t reheat it since it tastes best at room temperature.
FAQs
Can I reduce the sugar?
I sometimes use slightly less sugar if I want a more salty snack, and it still turns out delicious.
Why do I need to shake the pot?
Shaking helps prevent the sugar from burning and ensures the popcorn pops evenly.
What kind of pot works best?
I prefer using a pot that holds at least 3 quarts so the popcorn has enough room to expand.
Can I add extra salt after cooking?
I often sprinkle a little extra salt on top after tasting the popcorn once it’s cooled.
Is this good for making ahead?
I like making it a day or two in advance, as long as it’s stored properly in an airtight container.
Conclusion
This sweet and salty popcorn is a simple recipe that I love making again and again. It’s quick, customizable, and perfect for sharing or enjoying on my own. Whenever I need an easy homemade snack, this popcorn is always at the top of my list.
