There is a great deal of folklore surrounding who first came up with the idea for kettle corn. It is possible that more than one could be true. Many times in history people come up with the same idea roughly within the same framework of time. It can also be difficult to discover the truth because sometimes groups of people want to take credit for something and just pass on stories to their children that their children told them.
One such story tells that it was created around the turn of the 18th century by Dutch settlers in the Pennsylvania region. They typically cooked it to sell to people during festivals and fairs that everyone went to. They are believed to be those responsible for first using molasses and sorghum as flavors while it was cooking it in their Dutch ovens.
Another tale suggests that by the 1800's farmers and cowboys would celebrate completing a cattle round up or fall harvest or by cooking it. They heated up their big iron soup pots and coated it with lard. After it was hot they put in popcorn and any sweeteners they had. Sugar was expensive in the old-west so they would often use molasses or sorghum which was cheap. As the corn started popping they stirred it with wooden spoons and 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 a little more and cover it. Shake it repeatedly while it pops and dump it into a bowl immediately after it is done. Different popcorn has different tastes and textures, so you can experiment with different types.
Even though historically kettle corn was prepared in cast iron pans in the past, most people still enjoy making this treat at home. The real trick is to shake it up often while it is first popping and to take it of the heat as soon as possible after it pops to prevent the sweetener from caramelizing. You could use any kind of sweetener you prefer to use like honey, sorghum, sugar and molasses.
One such story tells that it was created around the turn of the 18th century by Dutch settlers in the Pennsylvania region. They typically cooked it to sell to people during festivals and fairs that everyone went to. They are believed to be those responsible for first using molasses and sorghum as flavors while it was cooking it in their Dutch ovens.
Another tale suggests that by the 1800's farmers and cowboys would celebrate completing a cattle round up or fall harvest or by cooking it. They heated up their big iron soup pots and coated it with lard. After it was hot they put in popcorn and any sweeteners they had. Sugar was expensive in the old-west so they would often use molasses or sorghum which was cheap. As the corn started popping they stirred it with wooden spoons and 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 a little more and cover it. Shake it repeatedly while it pops and dump it into a bowl immediately after it is done. Different popcorn has different tastes and textures, so you can experiment with different types.
Even though historically kettle corn was prepared in cast iron pans in the past, most people still enjoy making this treat at home. The real trick is to shake it up often while it is first popping and to take it of the heat as soon as possible after it pops to prevent the sweetener from caramelizing. You could use any kind of sweetener you prefer to use like honey, sorghum, sugar and molasses.
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