You cannot go to a state or county fair these days with out smelling the sweet aroma of Kettle corn.  A trip to the fair would not be the same without a bag of freshly made bag of sweet and salty Kettle corn.

But where did Kettle Corn originate?  Kettle corn was introduced in the 18th century around the Pennsylvania area.  It is referenced in the diaries of Dutch settlers as a treat sold at fairs or other festive occasions.  Kettle corn popularity continued through the 19th century however, by the 20th century it fell from wide usage.  In the early 21st century, Kettle Corn has made something of a comeback.  Not only will you see this delicious treat sold at fairs and flea markets but you can now find it either in your local supermarkets bagged or in a microwave version.

Here’s a quick and easy recipe for making kettle corn in your own kitchen:

All you need is corn, oil and sugar and a pot big enough to pop the corn, like this Calphalon stock pot from Macy’s.

¼ cup vegetable oil

¼ cup white sugar

½ cup unpopped popcorn kernels

Heat vegetable oil in large pot over medium heat.  Once hot, stir in the sugar and popcorn.  Cover and shake the pot constantly to keep the sugar from burning.  Once the popcorn popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until popping has stopped.  Pour into a large bowl (how cute is this bowl from Sears?!) and allow to cool, stirring occasionally to break up large clumps.


Written by Janene Mendoth