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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. |
