Now reading Ramen Kettle Corn

Ramen Kettle Corn

Even better than the stuff you get at the fair.

This hits all the right notes of visceral enjoyment: salty, sweet, crunchy, savory, ramen-y. The key to perfectly caramelized—not burned—kettle corn is to keep moving the pan super-aggressively as soon as the sugar goes in.


8–9 cups of kettle corn
  • 1 sheet nori, toasted and crumbled
  • 1 3-oz package ramen noodles, crushed
  • 1 T sesame seeds
  • 1/2 t ramen seasoning
  • 1/4 C oil
  • 1/4 C popcorn kernels
  • 1/4 C sugar


Mix the nori, noodles, sesame seeds, and seasoning together; set aside.

  1. In a large pot with a lid, heat the oil over high heat and add 3 kernels of popcorn. When they pop, add the remaining kernels, cover the pot, and shake well.

  2. Turn the heat down to medium-high, and let the popcorn pop, shaking the pan occasionally.

  3. Once the popping slows down, quickly add the sugar, then re-cover the pan and start shaking the pan consistently until the popping stops, 2–3 minutes more.

  4. Once the popping has stopped, turn off the heat, add the nori mixture, and toss. Serve immediately.