Dish: garrett popcorn shops crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone recipe.
After putting a call to Caramel Crisp home offices in Chicago, we discovered that the popcorn chain (working as Garrett Popcorn Shops) was not going to share the dish that's responsible for the long lines at its stores.
No problem. After studying the active ingredient list on a Garrett container, we shopped. The parts are regular, except for coconut oil. But we discovered 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 sampling, we created this scrumptious, crisp mix.
No white popcorn we tried popped into kernels as large as those we sampled at Garrett. Our smaller sized kernels matched those from the store for inflammation.
Yield: 13 cups
1 heaping 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
Heat coconut oil in a large pot over high heat. Include 6 kernels to pan as testers; cover. When a minimum of 3 of the kernels pop, add remaining kernels. Shake pan sometimes as corn pops. Keep over high heat up until popping slows to a couple of pops per 2nd, about 5 minutes. Empty popped corn into a large brown paper bag. Add 2 teaspoons salt. Shake bag to distribute salt and drain excess oil; discard unpopped kernels. Measure 13 cups of completely popped kernels; spread out 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, till mixture reaches 235 degrees F on a sweet thermometer, about 8 minutes. Remove from heat.
Heat oven to 250 degrees F.
Carefully pour caramel mix over popcorn. Stir mix with heat-resistant spatula or buttered wood spoon to equally coat popcorn, working rapidly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue finish evenly. Get rid of pan from oven; cool on wire rack. Disintegrate 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 sodium, 63 g carbohydrate, 2 g protein, 1.9 g fiber
Tips for success:
- Use white kernels for tender popcorn.
- Usage coconut oil if you can discover it. Its saturated fat content is high, it makes a big flavor difference. Like reducing, it is strong at space temperature. You can utilize peanut oil as a substitute if you can't find coconut oil.
- During baking, stir carefully to prevent breaking kernels, but stir completely to cover as numerous kernels as possible.
No white popcorn we attempted popped into kernels as large as those we tested at Garrett. When at least 3 of the kernels pop, include remaining kernels. Shake bag to distribute salt and drain excess oil; dispose of unpopped kernels. Measure 13 cups of completely popped kernels; spread out on big roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue finishing evenly.
