There is a lot of folklore about who first began making kettle corn. It is very possible more than one may be true. At various times through history people often have the same basic ideas at about the same time in different areas. It could also be hard to discover the real truth as sometimes different groups of people will take credit for things and just pass on anecdotal stories to their grand children that they pass to their children.
One such story holds that it was first made around the 18th century around the Pennsylvania region by Dutch settlers in the area. They often made it to sell during fairs and other festive occasions people went to. They are thought to be the first to use sorghum and molasses to flavor it while cooking it in their big cast iron Dutch ovens.
Another story suggests that 1800's cowboys and farmers would celebrate the end of a good harvest or cattle round up by making it. They would heat up their big cast iron soup pot and coat the bottom with lard. After heating it up they would toss in the popcorn and what ever sweeteners they had at hand. Sugar was very expensive in the west so they often also used sorghum and molasses which was much cheaper. As the corn popped they would stir it up with wooden spoons or their hands.
Likely the most intriguing theory is that it originated with a German immigrant who moved to the U. S. Early in the 1800's Hans Adair took his family to Missouri and began a new life for his wife and children. His older brother had a market and to make extra money they would sell popcorn, which was inexpensive at the time, that was coated it with various flavorings.
The basic recipe is very simple and requires just a few ingredients. One quarter cup oil or lard. Many purists like to use lard for better flavors. One quarter cup of the sweetener you are using. You also will need a one half cup of fresh popcorn.
It is typically best to use a thick bottomed pot that will spread any the heat evenly. Dump in your oil and just three kernels, wait for the oil to get hot. After the first 3 kernels pop, put in your sugar and other sweeteners you will use and stir before adding the popcorn.
Stir it all up and put the lid on. Shake it repeatedly as it pops than dump it in your bowl right after it gets done. Assorted popcorn has different textures and tastes, so you can try experimenting with different types to find the type that best suits you.
Even though kettle corn was made in big cast iron pots in the past, many people still make it all the time in their home. The trick is to shake it often while it is popping and to remove it as soon as possible from the heat after it pops so the sweetener you use does not caramelize. You can use almost any sweetener like sugar, sorghum, honey and molasses.
One such story holds that it was first made around the 18th century around the Pennsylvania region by Dutch settlers in the area. They often made it to sell during fairs and other festive occasions people went to. They are thought to be the first to use sorghum and molasses to flavor it while cooking it in their big cast iron Dutch ovens.
Another story suggests that 1800's cowboys and farmers would celebrate the end of a good harvest or cattle round up by making it. They would heat up their big cast iron soup pot and coat the bottom with lard. After heating it up they would toss in the popcorn and what ever sweeteners they had at hand. Sugar was very expensive in the west so they often also used sorghum and molasses which was much cheaper. As the corn popped they would stir it up with wooden spoons or their hands.
Likely the most intriguing theory is that it originated with a German immigrant who moved to the U. S. Early in the 1800's Hans Adair took his family to Missouri and began a new life for his wife and children. His older brother had a market and to make extra money they would sell popcorn, which was inexpensive at the time, that was coated it with various flavorings.
The basic recipe is very simple and requires just a few ingredients. One quarter cup oil or lard. Many purists like to use lard for better flavors. One quarter cup of the sweetener you are using. You also will need a one half cup of fresh popcorn.
It is typically best to use a thick bottomed pot that will spread any the heat evenly. Dump in your oil and just three kernels, wait for the oil to get hot. After the first 3 kernels pop, put in your sugar and other sweeteners you will use and stir before adding the popcorn.
Stir it all up and put the lid on. Shake it repeatedly as it pops than dump it in your bowl right after it gets done. Assorted popcorn has different textures and tastes, so you can try experimenting with different types to find the type that best suits you.
Even though kettle corn was made in big cast iron pots in the past, many people still make it all the time in their home. The trick is to shake it often while it is popping and to remove it as soon as possible from the heat after it pops so the sweetener you use does not caramelize. You can use almost any sweetener like sugar, sorghum, honey and molasses.
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