http://savorysweetlife.com/2010/03/kettle-corn/
Pictures & recipe
=-==========
http://www.mooseheadkettlecorn.com/
Picture of stall
==============
https://www.facebook.com/peterskettlecorn
Flavors
=============
Teresa's feedback page
Kettle corn is a sweet-and-salty variety of
popcorn that is typically mixed or seasoned
with a light colored refined sugar, salt, and
oil. It was traditionally made in cast iron
kettles, but in modern times other types of
pans are used.
Kettle corn was introduced to the United
States in the 18th century. It is referenced
in the diaries of Dutch settlers in Pennsylvania
circa 1776.[citation needed] It was a treat
sold at fairs or consumed at other festive
occasions. The corn, oil, sugar and salt
together is cooked in a cast iron kettle, or
possibly a Dutch oven, this produces a
noticeable sweet crust on the popcorn, however
this method requires constant stirring or the
sugar will burn, or a batch of plain popped
corn can be sweetened with sugar or honey
before adding salt. The combination was widely
popular in the early 19th century but fell
from wide usage during the 20th century.
In the early 21st century, kettle corn has
made something of a comeback in America,
especially at 19th-century living history
events. As of the 21st century, it is cooked
and sold at fairs and flea markets throughout
the United States, especially art and craft
shows. In typical practice, a cast iron cauldron
is used to publicly cook the corn and mix the
ingredients.
Retrieved 10/14/12. Fair Use: Teaching
==============
http://www.thekitchn.com/how-to-make-kettle-corn-at-home-cooking-lessons-from-the-kitchn-192917
Previous image Next image
Craving this sweet and crunchy treat without the road trip? Here's how you can make kettle corn at home.
How To Make Kettle Corn at Home
Makes 6 to 8 servings (About 10 cups)
What You Need
Ingredients
3 tablespoons oil, like coconut oil, canola oil, or other vegetable oil
1/2 cup corn kernels
1/4 to 1/2 cup white granulated sugar, to taste
1 teaspoon salt
Equipment
Baking sheet
Parchment paper
4-quart sauce pot with lid
Long-handled spoon for stirring
Instructions
1. Prep the Baking Sheet: Line a baking sheet with
parchment and set it near the stove. You will pour
the popped corn out onto this sheet to cool.
2. Warm the Oil: Pour the oil into the pot and drop
three kernels of corn over the top. These three kernels
will be your indicator for when the oil is hot. Cover
with the lid and set over medium-high heat.
3. Add the Corn Kernels, Sugar, and Salt: When you
hear one of the kernels pop, uncover the pot and
pour in the rest of the kernels, sugar, and salt.
Use 1/4 cup of sugar if you like slightly sweet
kettle corn and more if you like sweeter. Quickly
stir everything together to coat all the kernels
and replace the lid.
4. Shake the Pan While the Popcorn Pops: Shake the
pan occasionally as the popcorn starts to pop, and
then more frequently and vigorously as the popping
increases. Rest the pot on the burner every few
seconds to maintain the heat.
? Some wisps of steam toward the end of popping
are normal — don't confuse this with smoke! However,
if you smell smoke, stop popping and proceed with
the next steps.
5. Remove from Heat When Popping Slows: Listen
closely — when you hear the popping begin to slow,
1 to 2 seconds between pops, remove the pan from
heat. Don't wait for every kernel to pop or you'll
end up burning the popcorn; as soon as you think
it might be starting to slow down, take it off
the heat. Total popping time is about 2 to 3
minutes on my electric stove.
6. Pour the Popcorn Onto the Baking Sheet: When
the popping slows, immediately uncover the pot
and pour the popcorn on the prepared baking
sheet. Use the long-handled spoon and your
fingers to spread the popcorn into an even
layer to cool and pick out any burnt pieces
(there are always a few in every batch!).
7. Cool the Popcorn: Let the kettle corn cool
for at least five minutes — the popcorn will
crisp as it cools. Eat immediately or store
in an airtight container for several days.