Making Kettle Corn is quite simple really. Kettle Corn is made with a combination of hot oil, popcorn, sweetener, and salt. We use corn oil and sugar for our traditional Kettle Corn. Our popcorn is a special brand ordered out of Nebraska. We use a "mushroom style" popcorn specially made to withstand the rigorous cooking process necessary for Kettle Corn. This ensures a quality product for our customers with less shells and un-popped kernals.


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(209) 785-corn (2676)


So, exactly who invented Kettle Corn? Good question. One things for sure, it's been popped for decades and only grows in popularity! Supposedly, Kettle Corn was introduced in the 18th century around the Pennsylvania area. Its referenced in the diaries of Dutch settlers as a treat sold at fairs and other festive occasions. Farmers and cowboys of the Mid-West had their own unique way of making this tasty snack. After a day of harvest, they would throw rendered fat into a cast iron pot sitting over the fire. When the fat was hot, they'd throw in some corn kernals and whatever sweetener was available, usually honey or molasses. Cooking methods may have changed over the years, but kettle corn still has that same slightly sweet, slightly salty taste we're all addicted to and have come to love.

Kettle Corn 101


Not all kettle corn equipment is created equal. Our kettle corn popper and sifting bin is completely NSF certified (National Sanitation Foundation) and our popper incorporates a state of the art enclosed "oven" design. Why does this matter? Most vendors use

small kettles with an open flame or 3-sided "wind-guard" design. These models leave your burner more exposed, posing a safety hazard and uneven heat distribution, particularly on a windy day. This means more burnt popcorn. Our large 160 quart kettle not only has the capacity to keep up with the hungry crowd, but it also has all the safety features event organizers look for. 

Ever get a bag of Kettle Corn or popcorn with a bunch of un-popped kernals or "junk" at the bottom of the bag? There is a reason for this. Poor sifting. This is one of the most important steps in making Kettle Corn and is often done improperly with poorly constructed or homemade sifters. Mother Lode Kettle Corn uses a stainless steel 74 gallon sifting bin. That's 12 square feet of cooling and sifting area to ensure you get exactly what you pay for, more Kettle Corn and less un-popped kernals and shells.