Dish: garrett popcorn shops crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone recipe.
After placing 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 stores.
No problem. After studying the component list on a Garrett container, we shopped. The parts are regular, except for coconut oil. However we found that in the personal-care section at Whole Foods Market, where it was described as "" appropriate for high-heat cooking."" We let the popping begin. After hours of research and sampling, we came up with this delicious, crisp mix.
No white popcorn we tried popped into kernels as big as those we sampled at Garrett. But our smaller sized kernels matched those from the look for inflammation. And tasters rated it delicious. Some explained it as "" worth standing in line."" And although most 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 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 distribute salt and drain excess oil; discard unpopped kernels. Measure 13 cups of fully popped kernels; spread 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, until mix 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 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 finishing 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 sodium, 63 g carbohydrate, 2 g protein, 1.9 g fiber
Tips for success:
- Usage white kernels for tender popcorn.
- Usage coconut oil if you can find it. If you can't discover coconut oil, you can use peanut oil as a substitute.
- Throughout baking, stir gently to prevent breaking kernels, however stir thoroughly to cover as numerous kernels as possible.
No white popcorn we attempted popped into kernels as big as those we sampled at Garrett. 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 fully popped kernels; spread on large roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue finish uniformly.
