Recipe courtesy of Sarah Copeland

Sweet and Sesame Kettle Corn

Sweet like caramel corn, savory like cheese popcorn, but livelier than both, this is a perfect hostess gift. Toasted sesame adds just the right sophisticated, nutty note.
  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: about 16 cups
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1/3 cup vegetable oil

3 tablespoons toasted sesame oil

3/4 cup popcorn kernels

1/3 cup sugar

1/3 cup untoasted sesame seeds

1 1/2 teaspoon kosher salt


  1. 1. Put the vegetable and sesame oils and popcorn kernels in a large pot with a tight-fitting lid (preferably glass so you can see inside). Set over medium-high heat, uncovered, until the oil shimmers, about 2 minutes. When the oil shimmers, stir the sugar and sesame into the kernels, and continue to cook, undisturbed, until the first kernel pops. Cover and shake the popcorn vigorously until the until the popping slows down, 2 to 3 minutes total. Remove from the heat and add the salt. 3. Pour the kettle corn onto 2 baking sheets and spread out in a single layer to cool completely (the corn will crisp as it cools). 4. Divide among 4 white paper lunch bags or bold-colored popcorn tins and fasten with a ribbon and tag. Best made the day you plan to give. Keeps for up to 2 days in an air-tight container.