Kettle corn

From Wikipedia, the free encyclopedia

Unless inspected very carefully, the clear coating of sugar on kettle corn is barely visible.

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. Additionally, nutritionists point out that it has less fat and sodium than most flavored popcorns, a desirable feature for people on low-calorie or low-sodium diets.^[1]^{[original research?]}

[edit] Kettle corn 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, it 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 scorch in the microwave. This problem has been solved by replacing sugar with artificial sweeteners such as sucralose.