Dish: garrett popcorn stores crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone recipe.
After positioning 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's responsible for the long lines at its shops.
No problem. After studying the ingredient list on a Garrett container, we shopped. The elements 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 "" ideal for high-heat cooking."" We let the popping begin. After hours of research and tasting, we came up with this tasty, crisp mix.
No white popcorn we tried popped into kernels as large as those we tested at Garrett. But our smaller sized kernels matched those from the buy tenderness. And tasters ranked it delicious. Some described it as "" worth standing in line."" And although the majority of us acknowledged that absolutely nothing might duplicate Garrett's buttery-sweet version, we believe ours is the next best thing.
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
When at least 3 of the kernels pop, include staying kernels. Shake bag to distribute salt and drain excess oil; discard unpopped kernels. Procedure 13 cups of fully 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, until mixture reaches 235 degrees F on a candy thermometer, about 8 minutes. Remove from heat.
Heat oven to 250 degrees F.
Carefully pour caramel mixture over popcorn. Stir mix with heat-resistant spatula or buttered wood spoon to uniformly coat popcorn, working rapidly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue finishing consistently. Get rid of pan from oven; cool on cake 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 saturated 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. If you can't find coconut oil, you can utilize peanut oil as a replacement.
- During 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, add remaining kernels. Shake bag to distribute salt and drain excess oil; dispose of unpopped kernels. Step 13 cups of fully popped kernels; spread on large roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue covering evenly.
