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3 Ingredient Caramel Popcorn

Dish: garrett popcorn stores crispy caramel corn

Garrett Popcorn Shops Crispy Caramel Corn

This is a clone dish.

After positioning a call to Caramel Crisp home offices in Chicago, we discovered that the popcorn chain (operating as Garrett Popcorn Shops) was not happy to share the recipe that is accountable for the long lines at its stores.

After studying the ingredient list on a Garrett canister, we went shopping. The elements are common, other than for coconut oil. We let the popping begin.

No white popcorn we attempted popped into kernels as big as those we sampled at Garrett. Our smaller sized kernels matched those from the store for inflammation. And tasters ranked it scrumptious. Some described it as "" worth standing in line."" And although the majority of us acknowledged that nothing could replicate 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, include staying kernels. Shake bag to distribute salt and drain excess oil; dispose of unpopped kernels. Step 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 pan; heat to boiling over medium-high heat. Cook, without stirring, until mixture reaches 235 degrees F on a sweet thermometer, about 8 minutes. Get rid of from heat.

Heat oven to 250 degrees F.

Carefully pour caramel mixture over popcorn. Stir mixture with heat-resistant spatula or buttered wooden spoon to equally coat popcorn, working quickly to coat kernels.

Bake popcorn 1 hour, stirring every 10 minutes to continue coating consistently. Eliminate 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 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 discover it. Its saturated fat material is high, it makes a big flavor difference. Like shortening, it is strong at space temperature level. You can utilize peanut oil as an alternative if you can't find coconut oil.

- Throughout baking, stir gently to avoid breaking kernels, however stir thoroughly to cover as many 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, add staying kernels. Shake bag to distribute salt and drain excess oil; discard unpopped kernels. Measure 13 cups of totally popped kernels; spread out on big roasting pan; set aside.

Bake popcorn 1 hour, stirring every 10 minutes to continue finish consistently.