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What you need to know for 07/24/2017

Stand has korn-y treat fresh from kettle

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Stand has korn-y treat fresh from kettle

Broadway Kettle Korn made its debut in 2001 and has been loved by locals and tourists since.
Stand has korn-y treat fresh from kettle
Michael Baybusky and Debbie Clinton, of Staten Island, sample kettle corn at Broadway Kettle Korn in Saratoga Springs on July 29.

All along Broadway, the smell of kettle corn fills the air, enticing and sometimes tormenting all who walk by the little stand located at the corner of Division Street.

Broadway Kettle Korn made its debut in 2001 and has been loved by locals and tourists since.

The stand is simple, located under a blue tent and with just a few tables. The stand serves fresh-popped kettle corn to all who frequent Saratoga, especially during the summer. The kettle corn is made right under the tent — stirred, popped and bagged in seconds.

“It tastes sweet, it’s delicious,” said Sandy Baker, of Greenfield Center, as she hugged a bag. “It is nice and fresh. It has got a different taste.”

Baker said she has been getting the kettle corn for many years. Kettle corn and summertime just seem to go hand in hand.

“When there is a parade, we come down, when it is summertime,” she said. “And my grandkids like it, too. We got an extra bag for them.”

Cameron Asay was 15 when he opened the stand with his sister in front of the motel his parents own, the Saratoga Downtowner. Asay had been begging his parents for an allowance, but they had a different idea. Instead of an allowance, they gave the siblings a business loan.

Kettle corn was something Asay grew up eating at fairs and summer events when the family lived in California. As a result, Broadway Kettle Korn was born after the family relocated to the Capital Region.

“What’s unique about us is that we have a quality product,” he said.

Regulars like Baker and her husband are common, but so are first-timers. Many who wait in line at the stand say they just can’t resist the smell.

“It is more healthy than some snacks,” Baker added.

Asay said they pop the corn in a mixture of soybean oil, sugar and lightly sprinkled salt.

“They like it because it is a well-made product,” he said “It’s sweet and salty, and it is just easy to be able to like it.”

Broadway Kettle Korn is open Thursday through Saturday from 3 to 9 p.m, and Sundays from 1 to 5 p.m. during the summer. At the end of track season, the stand will change its hours to Saturdays and Sundays from 1 to 5 p.m.

“We will be there until it’s too cold to do popcorn,” Asay said.

And the stand plans on serving its sweet and savory snack on Broadway for years to come.

“It has been very successful,” Asay said. “It is kind of one of the icons in Saratoga now.”

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