Recipe: garrett popcorn shops crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone dish.
After positioning a call to Caramel Crisp corporate headquarters in Chicago, we found that the popcorn chain (operating as Garrett Popcorn Shops) was not ready to share the recipe that's responsible for the long lines at its stores.
No problem. After studying the active ingredient list on a Garrett cylinder, we shopped. The parts are regular, except for coconut oil. But we found that in the personal-care section at Whole Foods Market, where it was referred to as "" appropriate for high-heat cooking."" We let the popping start. After hours of research study and sampling, we created this tasty, crisp mix.
No white popcorn we tried popped into kernels as large as those we tested at Garrett. Our smaller sized kernels matched those from the store for tenderness.
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 disperse salt and drain excess oil; discard unpopped kernels. Measure 13 cups of completely 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, up until mix reaches 235 degrees F on a sweet thermometer, about 8 minutes. Get rid of from heat.
Heat oven to 250 degrees F.
Carefully put caramel mix over popcorn. Stir mix with heat-resistant spatula or buttered wooden spoon to equally coat popcorn, working rapidly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue finishing consistently. Remove 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 sodium, 63 g carb, 2 g protein, 1.9 g fiber
Tips for success:
- Use white kernels for tender popcorn.
- Usage coconut oil if you can discover it. Its saturated fat content is high, it makes a huge flavor difference. Like shortening, it is solid at room temperature. You can use peanut oil as a replacement if you can't discover coconut oil.
- During baking, stir carefully to prevent breaking kernels, however stir completely to cover as lots of kernels as possible.
No white popcorn we attempted popped into kernels as big 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; discard unpopped kernels. Step 13 cups of totally popped kernels; spread out on big roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue finishing uniformly.
