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 corporate headquarters in Chicago, we found 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 shops.
After studying the ingredient list on a Garrett cylinder, we went shopping. The components are ordinary, other than for coconut oil. We let the popping begin.
No white popcorn we tried popped into kernels as big as those we sampled at Garrett. Our smaller sized kernels matched those from the shop for tenderness. And tasters rated it delicious. Some explained it as "" worth standing in line."" And although the majority of us acknowledged that nothing might duplicate Garrett's buttery-sweet version, 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
When at least 3 of the kernels pop, include remaining kernels. Shake bag to disperse salt and drain excess oil; dispose of unpopped kernels. Procedure 13 cups of completely popped kernels; spread on large 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, up until mix reaches 235 degrees F on a sweet thermometer, about 8 minutes. Remove from heat.
Heat oven to 250 degrees F.
Carefully put caramel mix 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. Eliminate pan from oven; cool on wire rack. Break apart any clumps of corn with your hands.
Nutrition information 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:
- Usage white kernels for tender popcorn.
- Use coconut oil if you can discover it. If you can't discover coconut oil, you can utilize peanut oil as a substitute.
- During baking, stir carefully to avoid breaking kernels, however stir completely to cover as numerous kernels as possible.
No white popcorn we tried popped into kernels as large as those we tested at Garrett. When at least 3 of the kernels pop, include staying kernels. Shake bag to disperse salt and drain excess oil; discard unpopped kernels. Procedure 13 cups of fully popped kernels; spread on large roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue finishing consistently.
