Dish: garrett popcorn stores crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone dish.
After placing a call to Caramel Crisp home offices in Chicago, we discovered that the popcorn chain (working as Garrett Popcorn Shops) was not ready to share the dish that is accountable for the long lines at its stores.
After studying the active ingredient list on a Garrett canister, we went shopping. The elements are common, except for coconut oil. We let the popping begin.
No white popcorn we tried popped into kernels as large as those we tested at Garrett. Our smaller kernels matched those from the store for inflammation. And tasters rated it scrumptious. Some explained it as "" worth standing in line."" And although the majority of us acknowledged that absolutely nothing might duplicate Garrett's buttery-sweet version, we think 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
When at least 3 of the kernels pop, add remaining kernels. Shake bag to distribute salt and drain excess oil; dispose of unpopped kernels. Measure 13 cups of fully popped kernels; spread out on big roasting pan; set aside.
Combine 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. Get rid of from heat.
Heat oven to 250 degrees F.
Carefully put caramel mixture over popcorn. Stir mixture with heat-resistant spatula or buttered wood spoon to evenly coat popcorn, working rapidly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue coating evenly. Remove pan from oven; cool on cake rack. Disintegrate 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 salt, 63 g carbohydrate, 2 g protein, 1.9 g fiber
Tips for success:
- Usage white kernels for tender popcorn.
- Use coconut oil if you can find it. If you can't discover coconut oil, you can utilize 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 attempted popped into kernels as large 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; discard unpopped kernels. Measure 13 cups of fully popped kernels; spread on big roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue covering uniformly.
