Welcome to America's latest and hottest trend in popcorn, "Kettle Korn". What makes this so unique is that it is made the old fashioned way. It is first cooked in a well-seasoned kettle over a fire. Then a special recipe is added to make it a lightly sweetened and salty taste sensation. If you have frequented arts & crafts festivals, hometown celebrations, fairs, flea markets, etc. you may have encountered kettle korn. Although popping popcorn has been around for thousands of years, kettle korn started here in America with the Native Americans. Many kettle korn cookers offer their own history of this type of corn. However, we have through our own research uncovered a different angle to the story. Our version takes us back to the early Native Americans who cooked popcorn in clay pots. They used bear fat for cooking oil and on occasion sweetened the korn with pure maple syrup. Generally kettle korn is sweetened with white sugar, but we decided to use the Native American idea and sweeten our korn with our own special recipe using pure maple. This, in combination with the cooking process, gives our korn a maple glaze. After the early settlers arrived, trade began with the Native Americans and popcorn was then popped in iron kettles. Kettle Korn became a popular snack and was made for all occasions. The tradition that inspired us most was the making of Kettle Korn by the chuck-wagon cook after a long day of cattle driving. Thus was born…   COWBOY KETTLE KORN!!!