Kettle corn
From Wikipedia, the free encyclopedia
Kettle corn is a sweet-and-salty variety of popcorn that adds granulated sugar, salt, and oil.
The flavor of kettle corn is less sweet than caramel corn. It is a lighter sweetness that contrasts subtly with its saltiness.
[edit] History in the United States
In the 1700s, kettle corn was introduced to colonial palates in the United States. It is referenced in the diaries of Dutch Settlers in Pennsylvania circa 1776. It was a special treat often consumed at fairs or other festive occasions. The corn is cooked for maximum taste in iron kettles and then sweetened with sugar or honey before adding salt. The combination was widely popular in the early 1800s but fell from wide usage during the 1900s.
In the early 2000s, kettle corn has made something of a comeback in America, especially at 19th century living history events. As of the 21st century, it is cooked and sold at fairs and flea markets throughout the United States, especially art and craft shows. The microwave version is sold at grocery stores by Orville Redenbacher's, Act II, and other brands.
[edit] Sucralose
Most microwave varieties of kettle corn do not contain sugar, since sugar tends to torch in the microwave. This problem has been solved by replacing sugar with artificial sweeteners such as sucralose.[citation needed]
[edit] References
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