Tags: Nuts & Seeds Quick Recipes Sweet Tooth
Since we’re still on a flavored popcorn kick over here, I’ve decided to tackle caramel corn.
Growing up in Northern California, we spent a lot of time at the beach. My mom’s favorite spot was Capitola—we spent summers out there as far back as I can remember. My dad’s favorite was Monterey—Canary Row to be precise. I never cared who won the “which beach are we going to this weekend” coin toss because I got Marianne’s ice cream in Capitola, and caramel corn in Monterey—a win/win situation.
Now, the caramel corn from Canary Row is the best. I don’t say that because I’m partial—it’s the truth! And I can’t even tell you the name of the shop…it’s a little hole-in-the-wall next to one of the parking garage elevators (super helpful, right?! You’re welcome!) Whatever their recipe is, they’ve cracked the code on perfection. It’s not overly sweet because it’s not completely coated in caramel. It’s buttery and jam-packed with peanuts. But, my favorite bit? It’s served WARM! It’s sheer heaven in a bag. Even when I was older, my parents would bring me back caramel corn whenever they took a trip to Canary Row. That stuff is pure gold.
Way out here yonder, in Northern Virginia, I still get the odd caramel corn craving. Since I can’t have my Canary Row caramel corn, I’ve been trying to get as close as possible to their recipe. My version will never compete with theirs, but it’s as close as I’m ever going to get.
Enjoy!
And if you’re ever on Canary Row, try to track down that shop…and ask if they ship to Virginia.
*Note: I like to keep a bit of my popcorn exposed the same way they do it at the Canary Row shop. If you like your caramel corn completely covered, just double the measurements for the caramel ingredients (butter, brown sugar, corn syrup, and baking soda)
Caramel Corn
- 1 bag (3.29oz) popcorn, freshly popped
- ½ cup roasted peanuts, optional
- ½ cup butter
- 1 cup brown sugar
- ¼ cup light corn syrup
- ½ tsp baking soda
Preheat oven to 200°
Pour freshly popped popcorn into a large roasting pan—2 baking sheets will also work. Distribute peanuts (if using) evenly over popcorn.
In a medium saucepan, over med-high heat, combine butter, brown sugar, and corn syrup. Bring to a boil and let boil for about 4-5 minutes. Remove saucepan from heat and whisk in baking soda. Pour immediately over popcorn mixture. Working very quickly, toss popcorn and caramel to coat. You have a very short window of time to do this because the caramel will start to harden so work as quickly as possible.
Bake in preheated oven for 1 hour, tossing every 15 minutes.
Let cool completely and store in an airtight container.
