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.