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Sticky Seaside Kettle Corn

Photo: Greg Dupree; Styling: Rachel Burrow and Claire Spollen

Active time 10 mins
Total time 10 mins

Serves: 6

Pop up a summery snack the entire family will enjoy. Leftover popcorn? No problem. The kettle corn can be stored in an airtight container for up to 1 day.


  • 1/4 cup (2 oz.) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 2 teaspoons flaky sea salt (such as Maldon Sea Salt Flakes)
  • 8 cups freshly popped plain microwave popcorn (from about a 3-oz. bag)

How to Make It

  1. Preheat oven to 250°F. Line a large rimmed baking sheet with parchment paper. Whisk together butter, sugar, and salt in a very large bowl. Add popcorn, and fold gently until popcorn is evenly coated in mixture. Spread in prepared pan.

  2. Bake in preheated oven 30 minutes, stirring every 10 minutes. Remove pan to a wire rack and cool completely. Popcorn can be stored in an airtight container for up to 1 day.

Also appeared in: Coastal Living, June, 2016;