The Fantastic of Kettle Corn
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.
Popcorn was very popular even through the Great Depression. Street vendors, pushing steam or gas-powered poppers, used to follow wherever a crowd might be.
They were a common sight at fairs, parks, and expositions, and restaurants also began to sell this fluffy snack.
During the Depression, popcorn at 5 or 10 cents a bag was one of the few luxuries struggling families could afford. While other businesses failed, the popcorn business thrived.
Kettle corn is a product with a great rebound effect , once customers finish a bag of delicious sweet and salty kettle corn, they rebound back for another one. That's just how it works. It's amazing. Many people say they come to events just to purchase kettle corn!.
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.
Make kettle corn at home :
1/2 cup popcorn kernels, 1/4 cup sugar, 1/4 cup vegetable oil,Salt to taste
Preparation:
1. Heat vegetable oil in a large kettle over medium heat.
2. Toss in three kernels, and place the lid on the kettle.
3. Wait for the kernels to pop.
4. Once popped, quickly stir in the sugar, and add the remaining kernels.
5. Replace the lid, and listen for the kernels to start popping.
6. Then, remove the kettle from the stove, and shake to keep the kernels from burning.
7. Return the kettle to the stove for a few seconds; then, lift and shake again.
8. Repeat until all kernels have popped.
9. salt to taste
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