kettle corn was first introduced in the early 1700s.
after rendering their lard,settlers would usee it to pop popcorn in large cast-iron kettles,adding to the corn whatever confections they had on hand ,such as molasses ,honey,or suger cane to sweeten their treat
Today it is cooked in cast-iron or stainless steel kettles using propane as a heat source and soybean or canola oil instead of lard.
Every popper has his or her favorite sweetening agent to add to the pot.
The end result is a slightly sweet,slightly salty popcorn that has universal appeal.