Gourmet Kettle Corn

Somewhat sweet, slight salty. Kettle corn is a specific kind of popcorn that has it's own particular flavor. It is a fainter sweetness that counterpoints subtly with its saltiness. Sugar, popcorn, corn oil, salt. Those are the single fixings you'll find in delicious kettle corn. Kettle corn has experienced a resurgence during the last ten years.



In the 1700s, kettle corn was introduced to Colonial palates in the USA. The Pennsylvania Dutch settles also documented it around the Revolutionary era. Kettle corn dropped from favor during the 1900s, but was widely common in the early 1800s. In the early 2000s, it has established something of a comeback in America, particularly at 19th century living history events.



What a lot of people dont realize is that kettle corn is not a flavor of popcorn; it is a process by which popcorn is made. Using a large kettle permits the sugar to be blended in while it's popping. Then a touch of salt is added once it's through. Once you become addicted to kettle corn, you'll be shortly naming it "kettle crack".



Making kettle corn at home is hard--to begin with, it must be stirred continuously, which you cannot do without covering the pan. Because you must use real sugar, it scorches quickly on a stove.



Since they contain no real sugar and tend to burn, microwave kinds are lousy to real kettle corn. Artificial sweetners such as sucraose have been used to prevent scorching. This really isn't a solution to preparing real kettle corn. Sugar substitutes can cause unpleasant side effects in some people, although this is not widely advertised. Kettle Corn is available at retail merchants across the nation, but it's nothing like the actual thing fresh from the kettle. In polypropylene bags, kettle corn can hold its freshness and flavour for more than a week. Kettle corn makes a great fundraiser product yielding high profits for your group or organization.