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 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 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.
This simple recipe is quite easy requiring only a few key ingredients for it. A quarter cup lard or oil. Most purists will use animal fat to get a better taste. A quarter cup of a sweetener to mix with it. It also requires half a cup of popcorn.
It is generally best to use a pot that has a thick bottom that will spread out the heat evenly. Put in the oil and three kernels and wait for it to heat up. After the 3 kernels pop, dump in the sugar or other sweetener you are using stir and add 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 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 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.
This simple recipe is quite easy requiring only a few key ingredients for it. A quarter cup lard or oil. Most purists will use animal fat to get a better taste. A quarter cup of a sweetener to mix with it. It also requires half a cup of popcorn.
It is generally best to use a pot that has a thick bottom that will spread out the heat evenly. Put in the oil and three kernels and wait for it to heat up. After the 3 kernels pop, dump in the sugar or other sweetener you are using stir and add 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 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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