History of Kettle Corn in the United States
During the 1700s, kettle corn was introduced to colonial palates in the U.S. It is referenced in the diaries of Dutch Settlers in Pennsylvania circa 1776. It was a special treat often consumed at fairs or other festive occasions. The corn was cooked for maximum taste in iron kettles and then sweetened with sugar or honey before adding the salt. The combination 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, especially at 19th century living history events. As of the 21st century, it is cooked and sold at fairs and flea markets throughout the United States, especially art and craft shows. The smell of fresh popped kettle corn is one that will surely be a candle fragrance soon. (Wikipedia)