Dish: garrett popcorn stores crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone dish.
After placing a call to Caramel Crisp home offices in Chicago, we discovered that the popcorn chain (doing business as Garrett Popcorn Shops) was not happy to share the recipe that is accountable for the long lines at its shops.
After studying the component list on a Garrett container, we went shopping. The elements are common, except for coconut oil. We let the popping start.
No white popcorn we tried popped into kernels as big as those we sampled at Garrett. Our smaller kernels matched those from the store for inflammation.
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 remaining kernels. Shake bag to distribute salt and drain excess oil; discard unpopped kernels. Step 13 cups of totally popped kernels; spread 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, till mixture 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 wooden spoon to evenly coat popcorn, working rapidly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue coating evenly. Get rid of 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 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. Though its saturated fat content is high, it makes a big taste distinction. Like reducing, it is solid at space temperature. You can utilize peanut oil as a replacement if you can't discover coconut oil.
- Throughout baking, stir gently to prevent breaking kernels, but stir thoroughly to cover as numerous kernels as possible.
No white popcorn we tried popped into kernels as large 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; discard unpopped kernels. Measure 13 cups of totally popped kernels; spread on large roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue finishing uniformly.
