Copycat Buc-ee's Popcorn Recipe
Description
Make Buc-ee's popcorn at home with this easy copycat kettle corn recipe! Just four pantry ingredients (popcorn kernels, oil, sugar, and salt) come together on the stovetop in about 10 minutes for a light, crunchy, sweet-and-salty snack with that signature crackly coating. Perfect for road trips, movie nights, game day, and snack boards.
Ingredients
- ½ cup yellow popcorn kernels
- ¼ cup vegetable, canola, or coconut oil
- ¼ cup granulated sugar
- ½ to ¾ teaspoon fine salt, to taste
Instructions
- Line a large rimmed baking sheet with parchment paper and set aside.
- Add the oil and 3 popcorn kernels to a large, heavy-bottomed pot. Cover and heat over medium-high heat until all 3 kernels pop.
- Remove the pot from the heat. Add the remaining kernels and sugar, and stir to coat. Let sit for 30 seconds.
- Return the pot to the heat, cover with the lid slightly ajar, and shake constantly once popping begins.
- When popping slows to 2 to 3 seconds between pops, remove from the heat immediately.
- Pour onto the prepared baking sheet, sprinkle with salt, and toss. Let cool for 3 to 5 minutes, then break up any clusters and serve.
Equipment
- Tongs
- Saucepan or Blackstone
Notes
- Use a large pot so the popcorn has room to expand and stays crisp.
- Don't wait for every kernel to pop, or the sugar may burn.
- Store cooled kettle corn in an airtight container for up to 3 days.
- For cinnamon kettle corn, add ½ teaspoon ground cinnamon to the sugar.
Nutrition
Serving: 1ServingCalories: 40kcalCarbohydrates: 10gProtein: 0.4gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 198mgPotassium: 19mgFiber: 0.4gSugar: 8gVitamin A: 387IUVitamin C: 1mgCalcium: 2mgIron: 0.1mg