Recipe: garrett popcorn shops crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone recipe.
After positioning a call to Caramel Crisp corporate headquarters in Chicago, we found that the popcorn chain (working as Garrett Popcorn Shops) was not happy to share the dish that is accountable for the long lines at its stores.
After studying the active ingredient list on a Garrett canister, we went shopping. The components are normal, other than for coconut oil. We let the popping start.
No white popcorn we tried popped into kernels as large as those we sampled at Garrett. Our smaller kernels matched those from the store for tenderness.
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
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, add remaining kernels. Shake pan sometimes as corn pops. Keep over high heat until popping slows to a couple of pops per second, about 5 minutes. Empty popped corn into a large brown paper bag. Include 2 teaspoons salt. Shake bag to disperse salt and drain excess oil; dispose of unpopped kernels. Procedure 13 cups of totally popped kernels; spread on big 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, 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 pour caramel mixture over popcorn. Stir mix with heat-resistant spatula or buttered wooden spoon to uniformly coat popcorn, working quickly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue finish evenly. 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 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 discover coconut oil, you can use peanut oil as a substitute.
- Throughout baking, stir gently 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 distribute salt and drain excess oil; dispose of 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 coating evenly.
