Kettle corn is a sweet and salty variety of popcorn. Kettle corn is typically seasoned or mixed with salt, oil and a light-colored refined sugar. In the past, it has been traditionally made in cast iron kettles, but today other types of pans are also used.
In the 18th century, kettle corn was introduced to the United States of America. Kettle corn was mentioned in the diaries of Dutch settlers in 1776, who lived in Pennsylvania. This treat was usually consumed at festive occasions.
The combination of corn, salt, sugar, and oil was cooked together in a cast iron kettle or even a Dutch oven. The result was a sweet crust on the popcorn. However, it is very important to stir constantly or the sugar might burn. On the other hand, using honey or sugar before adding salt, a batch of plain popped corn can be sweetened. In the early 19th century, this combination was widely popular but fell from wide usage in the middle of 20th century.
Kettle corn made a comeback in the United States of America in the early 21st century, especially at 19th-century living history events. Kettle corn is made and sold at flea markets throughout the America, especially craft and art shows. Modern kettle corn if often cooked in copper kettles or stainless steel, because of their lighter weight cast iron cauldron is even today used to publicly cook the corn and mix all the ingredients in order to retain the original great flavor.
Homemade kettle corn recipes are available as well as microwave popcorn versions which are sold many grocery stores and other brands, too, although there is no comparison to the original flavor of cast iron cooking. This recipe is easy to make for any occasion. You can eat kettle corn while you are watching a movie or you can make it for your children as an easy and delicious snack. The choice is yours.
- ¼ cup of vegetable oil
- ½ cup of unpopped popcorn kernels
- ¼ cup of white sugar
- In the first step, take a big pot and heat the vegetable oil in it over medium heat.
- Next, once it’s hot, stir in the popcorn and sugar. Cover the pot and shake it constantly in order to keep the sugar from burning.
- Remove the pot from the heat once the popping has slowed to once every 2 to 3 seconds and continue to shake for several minutes until the popping has stopped.
- At the end, Pour into a big bowl and allow to cool, stirring occasionally in order to break up large clumps.