Recipe: garrett popcorn shops crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone dish.
After placing a call to Caramel Crisp corporate headquarters in Chicago, we discovered that the popcorn chain (operating as Garrett Popcorn Shops) was not ready to share the dish that is accountable for the long lines at its stores.
No problem. After studying the ingredient list on a Garrett cylinder, we went shopping. The parts are normal, except for coconut oil. However we found that in the personal-care area at Whole Foods Market, where it was referred to as "" appropriate for high-heat cooking."" We let the popping start. After hours of research study and tasting, we developed this delicious, crisp mix.
No white popcorn we tried popped into kernels as large as those we tested at Garrett. Our smaller sized kernels matched those from the shop for tenderness.
Yield: 13 cups
1 loading tablespoon strong coconut oil or peanut oil 1 cup unpopped white popcorn 2 teaspoons salt 2 cups light brown sugar 1 cup (2 sticks) salted butter 1 cup light corn syrup 1/2 teaspoon baking soda
When at least 3 of the kernels pop, include staying kernels. Shake bag to distribute salt and drain excess oil; dispose of unpopped kernels. Procedure 13 cups of totally popped kernels; spread out on large roasting pan; set aside.
Combine brown sugar, butter, corn syrup and baking soda in medium heavy pan; heat to boiling over medium-high heat. Cook, without stirring, up until mix reaches 235 degrees F on a candy thermometer, about 8 minutes. Eliminate from heat.
Heat oven to 250 degrees F.
Carefully put caramel mixture over popcorn. Stir mix with heat-resistant spatula or buttered wooden spoon to equally coat popcorn, working rapidly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue finishing evenly. Eliminate pan from oven; cool on wire rack. Break apart any clumps of corn with your hands.
Nutrition information per cup: 385 calories, 35% calories from fat, 16 g fat, 10 g saturated fat, 35 mg cholesterol, 450 mg sodium, 63 g carb, 2 g protein, 1.9 g fiber
Tips for success:
- Use white kernels for tender popcorn.
- Use coconut oil if you can find it. If you can't discover coconut oil, you can use peanut oil as a replacement.
- Throughout baking, stir carefully to avoid breaking kernels, but stir completely to cover as numerous kernels as possible.
No white popcorn we tried popped into kernels as big as those we sampled at Garrett. When at least 3 of the kernels pop, include remaining kernels. Shake bag to disperse salt and drain excess oil; discard unpopped kernels. Procedure 13 cups of totally popped kernels; spread on big roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue coating consistently.
