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What is Kettle Korn?
Why is Kettle Corn better than Popcorn?
    Kettle corn is popcorn popped in an open kettle with oil and sugar. It is salted to taste after
    it is popped giving kettle corn it's slightly sweet slightly salty flavor. Not to be confused with
    caramel corn, it's 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.
Where did Kettle Corn come from?
    No one knows for sure where kettle corn originated. Some say that the German immigrants
    introduced us to kettle corn, others say it was the pioneers. Some say that kettle corn
    dates back to the 1700's while others claim it wasn't until the 1800's.
    One legend has it that back in the 1800s, after a long hard day rendering fat in a butchering
    shed, a practical joker threw a hand full of popping corn into the hot fat remaining in the
    rendering vat (kettle).
    Soon, very hot kernels of corn were flying every where. This in turn caused quite a
    commotion as everyone was being pelted with hot kernels. Then, at just the right moment
    in time, a shelf was knocked down dumping sugar or maple sugar into the kettle. The rest
    is history....or is it?
Why is J & J Kettle Korn better?
    While some use the less expensive soy or vegetable oil, we use 100% corn oil to
    enhance the flavor and taste. J & J Kettle Korn also uses mushroom corn kernels
    which pops larger than the movie theater popcorn that others may use, helping to
    add to the flavor. This type of kernel also gives it that classic kettle corn look!  All in
    keeping with our focus to provide a quality product at a reasonable price.  We
    could charge more, but we don't.
    Whether it was a butcher having fun, the American pioneers from the Mid-west or of
    German decent one thing is common and that is it was cooked in lard in a cast iron kettle
    over a wood fire while being stirred with a wooden paddle to keep it from burning. The
    popcorn was sweetened with whatever was at hand such as molasses, honey, or cane
    sugar before it was salted.

    Most accounts agree that kettle corn 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 today it can be purchased at fairs and flea markets throughout the United
    States as well as online.
Master Popper