Kettle corn is, by far, my number one snack to get at farmer's markets. I was first introduced to it when I was in high school. My church used to meet right in the hub of town on Del Mar Street in the middle of San Clemente. There was a Sunday morning farmer's market on Del Mar, so every week after church, we would stroll up the street market. First, it was that amazing, sweet smell that drew us to the kettle corn cart; but then I actually tasted the fresh, warm, crunchy treat. Unfortunately, it became a habit of mine to buy a big bag of that sweet-n-salty snack every week.
This past fall, my love for kettle corn was rekindled when Peter bought me a big bag of that same fresh street-vendor style when we were at a USC football game. Since then, I have figured out how to recreate that warm, crunchy treat at home! I have played around with this recipe a bunch, so I am finally ready to share the finished product. I will share with you not just the recipe, but also a few tips from some of my trials and errors so that you won't have to endure any wasted test batches like I did.
3 Tbsp Oil (preferably vegetable, corn, or peanut)
1/3 cup Popping Corn Kernels
3 Tbsp Sugar
1/4 tsp Salt (I actually like a pinch less than a full 1/4 tsp, but you don't have to be so exact if you aren't as particular)