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In the 18th Century, 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
and whatever sweet confection they had, and then watch while the corn
popped into a sweet, hot treat. Of course, we no longer use rendered
fat, instead corn oil is used; but the method is still the same. The end
result is a slightly sweet, slightly salty popcorn. |
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Our Mission
To get the unique taste of our Smoky
Mountain Kettle Korn out to as many people as
possible. |
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Contact info:
E-mail:
Contact us
George & Karen Eastin |
www.kksmkk.com
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KK's Delights is a concession trailer to be used as a
"Meal on Wheels" The trailer is equipped to prepare
festival type food such as funnel cakes, ribbon fries,
hamburgers, hotdogs etc. and also home cooked meals
with a menu such as fried green tomatoes, soup beans,
various stews such as Brunswick stew, soups, cornbread
etc.
The possibility of having the trailer set in a permanent
location down by Heritage high school is being
considered.
The trailer should be in operation starting spring 2008
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OVER 8 BILLION KERNELS POPPED &
COUNTING! |
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You can find George, his wife Karen
and their daughters at the following events. Drop by our
booth for a taste of Smoky Mountain Kettle Korn.
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FootHills Fall
Festival
Grainger County
Tomato Festival |
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Haunted Trail of Fears
Bonnaroo
Smoky Mountain Softball Classic |
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George & Karen Eastin's Smoky Mountain Kettle Korn uses Tennessee
grown
popcorn, soy bean oil, finely granulated white sugar and salt
in preparing this
Original 18th Century recipe of Kettle Korn |
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