Kettle corn

The clear coating on kettle corn is barely visible except up close.

Kettle corn is a sweet-and-salty variety of popcorn that adds granulated sugar, salt, and oil.

In the 1700s, kettle corn was introduced to colonial palates in the United States. The corn was popped in iron kettles and then sweetened with sugar, honey, and sometimes molasses 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, and as of 2006, it can be purchased at fairs and flea markets throughout the United States, as well as at grocery stores under Orville Redenbacher's, Act II, Pop Secret, and other brand names.

Its flavor is not overwhelmingly sweet like that of caramel corn. The contrast between kettle corn's subtle sweetness and its salt flavoring has endeared it to many. 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.

External links

See how Kettle Corn is made (flash movie)