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Kettle corn--that token snack of state fairs and flea markets--is poised to make its holiday debut. In his new cookbook, Hubert Keller’s Souvenirs: Stories and Recipes from My Life, celebrated French chef Hubert Keller dials up the flavor of ho-hum kettle corn by adding red-pepper flakes for heat and sesame seeds for a direct hit of nutty flavor. We whipped up a batch of the assertively spicy kettle corn on a weeknight and had time to spare to wrap it up in pretty bags to share with coworkers the next day. Even better, we had just enough left over to enjoy a bag of our own before bed.
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