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 found that the popcorn chain (doing business as Garrett Popcorn Shops) was not happy to share the recipe that's responsible for the long lines at its shops.
After studying the component list on a Garrett cylinder, we went shopping. The components are ordinary, other than for coconut oil. We let the popping start.
No white popcorn we tried popped into kernels as big as those we tested at Garrett. Our smaller kernels matched those from the shop for tenderness. And cups rated it scrumptious. Some described it as "" worth standing in line."" And although the majority of us acknowledged that nothing might replicate Garrett's buttery-sweet variation, we think ours is the next best thing.
Yield: 13 cups
1 loading 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, add staying kernels. Shake bag to disperse salt and drain excess oil; dispose of unpopped kernels. Step 13 cups of fully popped kernels; spread out on big 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, up 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 mixture with heat-resistant spatula or buttered wood spoon to equally coat popcorn, working quickly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue finish uniformly. Get rid of 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:
- Usage white kernels for tender popcorn.
- Usage coconut oil if you can find it. Though its saturated fat material is high, it makes a big flavor distinction. Like reducing, it is solid at room temperature. You can utilize peanut oil as an alternative if you can't find coconut oil.
- During baking, stir gently to prevent breaking kernels, but stir completely to cover as many 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, include remaining kernels. Shake bag to disperse salt and drain excess oil; dispose of unpopped kernels. Measure 13 cups of completely popped kernels; spread out on large roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue covering consistently.