Recipe: garrett popcorn stores crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone dish.
After positioning a call to Caramel Crisp corporate headquarters in Chicago, we found that the popcorn chain (working as Garrett Popcorn Shops) was not happy to share the dish that is accountable for the long lines at its shops.
No problem. After studying the active ingredient list on a Garrett canister, we went shopping. The elements are common, except for coconut oil. We discovered that in the personal-care area at Whole Foods Market, where it was explained as "" ideal for high-heat cooking."" We let the popping start. After hours of research study and sampling, we developed this scrumptious, crisp mix.
No white popcorn we attempted popped into kernels as big as those we sampled at Garrett. Our smaller sized kernels matched those from the shop for tenderness. And cups ranked it delicious. Some explained it as "" worth standing in line."" And although most of us acknowledged that absolutely nothing could duplicate Garrett's buttery-sweet version, we believe ours is the next best thing.
Yield: 13 cups
1 loading tablespoon solid 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
Heat coconut oil in a big pot over high heat. Add 6 kernels to pan as testers; cover. When at least 3 of the kernels pop, include staying kernels. Shake pan periodically as corn pops. Keep over high heat until popping slows to a few pops per 2nd, about 5 minutes. Empty popped corn into a large brown paper bag. Add 2 teaspoons salt. Shake bag to disperse salt and drain excess oil; discard unpopped kernels. Step 13 cups of fully popped kernels; spread on large roasting pan; set aside.
Integrate brown sugar, butter, corn syrup and baking soda in medium heavy saucepan; heat to boiling over medium-high heat. Cook, without stirring, 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 mix over popcorn. Stir mixture with heat-resistant spatula or buttered wood spoon to equally coat popcorn, working quickly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue finish evenly. Remove pan from oven; cool on wire rack. Break apart any clumps of corn with your hands.
Nutrition details per cup: 385 calories, 35% calories from fat, 16 g fat, 10 g hydrogenated fat, 35 mg cholesterol, 450 mg salt, 63 g carbohydrate, 2 g protein, 1.9 g fiber
Tips for success:
- Usage white kernels for tender popcorn.
- Usage coconut oil if you can discover it. Its saturated fat content is high, it makes a huge flavor distinction. Like shortening, it is strong at space temperature level. You can utilize peanut oil as an alternative if you can't find coconut oil.
- During baking, stir carefully to avoid breaking kernels, but stir completely to cover as lots of kernels as possible.
No white popcorn we tried popped into kernels as large as those we sampled at Garrett. When at least 3 of the kernels pop, add staying kernels. Shake bag to disperse salt and drain excess oil; discard unpopped kernels. Procedure 13 cups of fully popped kernels; spread out on large roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue finish uniformly.
