Kettle corn is a sweet and salty popcorn dish that originated in colonial America and became popular at events. It fell out of favor but resurged in the late 20th century. It can be made at home or found at markets and fairs. Popcorn is an ancient New World treat that was popular among Native Americans and settlers. The original kettle corn likely emerged in the early 1700s among Dutch settlers in New England and was made with honey or molasses.
Kettle corn is a form of popcorn that is made with both salt and a sweetener, creating a very distinctive flavor. This dish originated in colonial America, where it became quite popular, and has spread to parts of Europe, especially Germany. Kettle corn actually fell out of favor in the United States before experiencing a resurgence in the late 20th century, perhaps as part of a renewed general interest in traditional American foods. Kettle corn can be found at many trade shows and social events, and can also be made at home, from scratch or from popcorn-making kits.
Popcorn is an ancient New World treat. Archaeological expeditions have uncovered traces of popcorn cropping up in settlements that are thousands of years old, suggesting that Native Americans were quite familiar with the properties of corn. When settlers first arrived in the Americas, they were undoubtedly introduced to popcorn at a fairly early stage, and by all accounts it was a very popular novelty food, which was also served as a snack at theater and musical performances.
The original kettle corn appears to have emerged in the early 1700s, probably among Dutch settlers in New England. Their take on popcorn quickly spread and became a popular dish. Early kettle corn would not use sugar, because it was an extremely expensive and rare sweetener. Honey and molasses are more likely candidates and it was probably also cooked in lard, rather than vegetable oil, but the flavor would have been remarkably similar to that of modern corn.
This popcorn product is not sweet, despite the added sugar. It has a distinctive salty, savory flavor due to the blend of sugar and salt, and when well prepared, it is not very fatty, as minimal amounts of oil are used. It’s made by combining corn, oil, salt, and sugar in a large kettle and heating it slowly, tossing it to coat the popcorn with sugar, salt, and oil as it pops.
Many farmers markets, flea markets and other large fairs offer kettle corn. In some areas, people dress up in period costumes to prepare kettle corn, making the cooking process an event, and kettle corn is served in bags for easy carrying and so that people can carry home leftovers. Some companies also offer shipping of kettle corn. If you want to make corn from scratch at home, you’ll need a large, heavy pot and a stable heat source. Heat a small amount of oil in the bottom of the pot, then add the corn, sugar and salt. Keep a lid on the pot so the popcorn doesn’t spill, and shake it as the corn pops to ensure even distribution; when you’re done, adjust the seasoning to taste, and enjoy or pack the kettle corn into airtight containers for storage.
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