Kettle corn was first introduced in the early 1700s. After rendering their lard, settlers would use it to pop popcorn in large cast-iron kettles, adding to the corn whatever confections they had on hand, such as molasses, honey, or sugar 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.

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