Recipe: 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 (operating as Garrett Popcorn Shops) was not going to share the recipe that's responsible for the long lines at its stores.
After studying the active ingredient list on a Garrett cylinder, we went shopping. The elements are ordinary, except for coconut oil. We let the popping begin.
No white popcorn we attempted popped into kernels as large as those we tested at Garrett. However our smaller kernels matched those from the shop for tenderness. And tasters ranked it scrumptious. Some described it as "" worth standing in line."" And although most of us acknowledged that absolutely nothing could replicate Garrett's buttery-sweet variation, we think 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
Heat coconut oil in a big pot over high heat. Include 6 kernels to pan as testers; cover. When at least 3 of the kernels pop, add staying kernels. Shake pan occasionally as corn pops. Keep over high heat up until popping slows to a few pops per 2nd, 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; discard unpopped kernels. Procedure 13 cups of totally 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 mix reaches 235 degrees F on a sweet thermometer, about 8 minutes. Eliminate 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 consistently. Eliminate 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 carb, 2 g protein, 1.9 g fiber
Tips for success:
- Use white kernels for tender popcorn.
- Usage coconut oil if you can find it. Its saturated fat material is high, it makes a huge taste distinction. Like reducing, it is solid at room temperature. If you can't find coconut oil, you can utilize peanut oil as a substitute.
- 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 tested at Garrett. When at least 3 of the kernels pop, add staying kernels. Shake bag to disperse 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 finishing evenly.
