Dish: garrett popcorn stores crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone dish.
After putting a call to Caramel Crisp corporate headquarters in Chicago, we found 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 active ingredient list on a Garrett cylinder, we shopped. The elements are ordinary, except for coconut oil. We found that in the personal-care section at Whole Foods Market, where it was explained as "" appropriate for high-heat cooking."" We let the popping begin. After hours of research and tasting, we developed this tasty, crisp mix.
No white popcorn we attempted popped into kernels as large as those we tested at Garrett. Our smaller sized kernels matched those from the store for tenderness. And tasters rated it delicious. Some explained it as "" worth standing in line."" And although the majority of us acknowledged that absolutely nothing might duplicate Garrett's buttery-sweet variation, we think ours is the next best thing.
Yield: 13 cups
1 heaping 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 large pot over high heat. Include 6 kernels to pan as testers; cover. When at least 3 of the kernels pop, include remaining kernels. Shake pan periodically as corn pops. Keep over high heat till popping slows to a few pops per second, about 5 minutes. Empty popped corn into a large brown paper bag. Include 2 teaspoons salt. Shake bag to distribute salt and drain excess oil; dispose of 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 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. Remove 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 coating uniformly. Get rid of 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:
- 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 substitute.
- During baking, stir gently to avoid breaking kernels, but stir thoroughly to cover as many kernels as possible.
No white popcorn we tried popped into kernels as big as those we tested 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 completely popped kernels; spread on big roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue finishing consistently.
