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!
