Re: Help with recipes

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: About Kettle Corn Popcorn : : There are a lot of stories out there about the origins of kettle corn. Some folks say it came from Germany, others say it was started by the pioneers. Well, we're not certain of the very first origins of kettle corn, but we have traced the exact recipe and technique that we use. As you may know, all kettle corn recipes are not alike. In fact there are kettle corn concessions out there that never truly learned the art and craft of making kettle corn, and it really is a craft that is learned by apprenticeship. : We learned how to make kettle corn the old fashioned way under the apprenticeship of another master of the craft. We learned exactly what ingredients to use, the exact techniques in preparation and how to perfect it with lots of practice! We use the finest ingredients and a real old fashioned cast iron kettle. Each batch is hand made with exact ingredients and timing so that it is perfect every time. : The recipe we use originated somewhere near Missouri over 100 years ago by the pioneers. They used lard back in those days, which we have replaced with pure vegetable oil so that there is no cholesterol or saturated fats. Other than that the recipe and making of the kettle corn has been passed down throughout the years. The flavor says it all. When we said that people would wait in line at a festival or fair for over an hour just to get a bag, we were not kidding, and there is a reason for that! : We are so sure that you will love our kettle corn, that we have guaranteed it. If you don't love it, just return the unused portion for a full refund, less shipping & handling. We will promptly refund your money, no questions asked. Of course if for some reason it arrives in an unsatisfactory condition, please let us know as we strive to deliver the best quality of product & service possible : ============================== : I use about 3 TBSP canola oil, 3 TBS white sugar (C&H), and 1/3 cup of corn. : ======================================== : The Gold Rush : German immigrant farmers two hundred years ago on the Plains featured a lightly sweetened and lightly salted popcorn as the grand finale to their fall festivals. After a day of slaughtering hogs and rendering the lard, they would use a little lard and their large, open cast iron kettles to pop a wonderful, unique popcorn over wood or coal fires. As far as we can tell, this method pretty much disappeared until about ten years ago when a Midwestern farmer remembered how his grandparents used to pop this wonderful popcorn. About to lose his farm to the local bank, he revived the kettle corn tradition at local events. : : Sugar Corn or "Kettle Corn" : 1/2 cup pop corn : 3 Tbsp white sugar : oil for popping : Heat oil in medium saucepan until hot. Add pop corn and sprinkle : all of the sugar over it. Cover and shake continuosly until popped.

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