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Red and white container of butter pecan cake kettle corn, with graphic title on the top.
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Butter Pecan Cake Kettle Corn

Kettle corn that tastes like butter pecan
Prep Time30 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 207kcal
Author: Dorothy Kern
Cost: 5


  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1/4 cup popcorn kernels
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 4 sections 8 ounces white candy melts
  • 1/2 cup butter pecan cake mix
  • 1 cup toasted pecans toast in a frying pan over low heat, stirring often, just until you smell them


  • Melt oil and butter together over medium heat in a large pot with a tight fitting lid. Add popcorn and sprinkle sugar evenly over kernels. Place the lid on the pot and turn heat to medium-high. When popcorn begins to pop, using potholders, shake pot every 20 seconds to reduce risk of burning the sugar. Once popping slows, remove from heat and remove lid carefully. Sprinkle with salt and add to a large bowl.
  • Melt candy melts. Stir in cake mix. Pour over popcorn. Add toasted pecans and stir until all the candy is incorporated. Turn out onto a baking sheet covered with wax paper and chill until candy hardens. Store in a sealed container.


Serving: 1serving | Calories: 207kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 265mg | Potassium: 84mg | Fiber: 2g | Sugar: 12g | Vitamin A: 65IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg