Kettle popcorn has been cooked for decades. In the old days after the harvest, rendered fat would be thrown into a cast iron pot sitting over an open fire. When the fat was hot, the farmers would toss in some corn kernels, a little molasses, a few seasonings, and then watch while the corn popped into a sweet, hot treat. Of course, we no longer use rendered fat, and we've changed a few of the other ingredients, but the method is still the same. The end result is a slightly sweet, slightly salty popcorn that has attracted hundreds of thousands of fans across the country. If the aroma of the cooking popcorn doesn't get them, the taste always does! The secret is in the cooking method -- something you cannot achieve on a stove, in an air popper, in a conventional popcorn popper, or by any other type of cooking.