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 recipe that is accountable for the long lines at its stores.
After studying the active ingredient list on a Garrett cylinder, we went shopping. The parts are common, except for coconut oil. We let the popping start.
No white popcorn we tried popped into kernels as large as those we sampled at Garrett. But our smaller kernels matched those from the buy inflammation. And cups ranked it tasty. Some explained it as "" worth standing in line."" And although the majority of us acknowledged that absolutely nothing could duplicate Garrett's buttery-sweet variation, we believe ours is the next best thing.
Yield: 13 cups
1 heaping 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 big pot over high heat. Add 6 kernels to pan as testers; cover. When at least 3 of the kernels pop, add staying kernels. Shake pan occasionally as corn pops. Keep over high heat until popping slows to a few pops per 2nd, about 5 minutes. Empty popped corn into a large brown paper bag. Add 2 teaspoons salt. Shake bag to disperse salt and drain excess oil; discard unpopped kernels. Measure 13 cups of totally popped kernels; spread out 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, till mix reaches 235 degrees F on a candy thermometer, about 8 minutes. Eliminate from heat.
Heat oven to 250 degrees F.
Carefully pour caramel mixture over popcorn. Stir mix with heat-resistant spatula or buttered wood spoon to uniformly coat popcorn, working rapidly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue covering uniformly. Get rid of pan from oven; cool on cake rack. Break apart any clumps of corn with your hands.
Nutrition info per cup: 385 calories, 35% calories from fat, 16 g fat, 10 g hydrogenated fat, 35 mg cholesterol, 450 mg sodium, 63 g carb, 2 g protein, 1.9 g fiber
Tips for success:
- Usage white kernels for tender popcorn.
- Use coconut oil if you can find it. If you can't find coconut oil, you can utilize 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 tried popped into kernels as large as those we tested at Garrett. When at least 3 of the kernels pop, add remaining kernels. Shake bag to disperse 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.
