Oh. My. God. Where has kettle corn been all my life?
I have always dismissed kettle corn and opted for popcorn, its saltier cousin. However, after a handful of fresh kettle corn today, I think I'm converting.
Cooked in an iron kettle, doused with sugar or honey and finished with a bit of salt, it is sweet, salty, and reminiscent of caramel corn. In other words, it's absolutely delicious.
Still not sure how I'd use it other than straight from kettle to mouth (not that there's anything wrong with that). Maybe a kettle corn bread pudding with caramel creme anglaise? Or kettle corn cotton candy would be fun to make, combining two carnival foods into one snack.