In the 1700's, 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 1800's but fell from wide usage during the 1900's, 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, especially art and craft shows. It is also very popular in European and Asian markets. Now, in 2008, we are introducing it to the Australian population. you can try Kettle Corn at these venues around South Australia.

Its flavor is not overwhelmingly sweet like that of caramel corn or heavily salted like movie popcorn. The contrast between Kettle Corns 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.

While the basic ingredients may be the same, differences in popping corn variety, oil, sugar and salt types and amounts, as well as cooking methods and temperatures make a huge difference in the final taste!

The secret to the taste of genuine kettle corn is in the cooking process itself. The corn must be popped in a very hot coating of cooking oil inside either a cast iron or stainless steel kettle. A mixture of finely granulated sugar is placed in the kettle at just the right time. As the corn pops, the sugar caramelises in a fine layer on each kernel of corn. Unlike caramel corn, which is drenched in sweetness, Kettle Corn is lightly sweet and lightly salty, deliciously crunchy and described by many as a delicate taste.  To make genuine kettle corn on a massive commercial scale is simply too expensive and too labour intensive. Don't settle for less than the real thing!

If you really like our kettle corn please go in and leave a comment on out guest book.