Since 1999
History of Kettle Corn
In the 18th century, after the harvest, rendered fat would be thrown into a cast iron pot sitting over an open fire. When the fat was hot, the farmers would toss in some corn kernels, a little molasses or whatever sweet confection they had, and then watch while the corn popped into a sweet, hot treat. Of course, we no longer use rendered fat, instead corn oil is used; but the method is still the same. The end result is a slightly sweet, slightly salty popcorn that has attracted millions of fans across the country. If the aroma of the cooking popcorn doesn't get them, the taste always does!
