Dish: garrett popcorn stores crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone dish.
After putting a call to Caramel Crisp home offices in Chicago, we discovered that the popcorn chain (operating as Garrett Popcorn Shops) was not going 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 elements are common, other than for coconut oil. We let the popping start.
No white popcorn we attempted popped into kernels as large as those we sampled at Garrett. But our smaller sized kernels matched those from the purchase tenderness. And tasters ranked it scrumptious. Some described it as "" worth standing in line."" And although the majority of us acknowledged that nothing might duplicate Garrett's buttery-sweet version, we think ours is the next best thing.
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
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 completely popped kernels; spread out on big 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, up until mixture reaches 235 degrees F on a candy thermometer, about 8 minutes. Remove from heat.
Heat oven to 250 degrees F.
Carefully pour caramel mix over popcorn. Stir mixture with heat-resistant spatula or buttered wood spoon to uniformly coat popcorn, working quickly 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 saturated 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.
- Use coconut oil if you can find it. If you can't find coconut oil, you can use peanut oil as a replacement.
- During baking, stir carefully to avoid breaking kernels, but stir thoroughly to cover as lots of 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 distribute salt and drain excess oil; discard unpopped kernels. Measure 13 cups of totally popped kernels; spread on big roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue covering uniformly.
