Recipe: garrett popcorn stores 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 discovered that the popcorn chain (operating as Garrett Popcorn Shops) was not happy to share the recipe that's responsible for the long lines at its stores.
No problem. After studying the component list on a Garrett canister, we went shopping. The parts are common, except for coconut oil. However we discovered that in the personal-care section at Whole Foods Market, where it was referred to as "" suitable for high-heat cooking."" We let the popping begin. After hours of research and tasting, we came up with this scrumptious, crisp mix.
No white popcorn we tried popped into kernels as large as those we sampled at Garrett. But our smaller kernels matched those from the purchase tenderness. And cups rated it tasty. Some described it as "" worth standing in line."" And although the majority of us acknowledged that absolutely nothing could replicate Garrett's buttery-sweet version, 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 remaining kernels. Shake bag to distribute salt and drain excess oil; discard unpopped kernels. Step 13 cups of totally popped kernels; spread on large roasting pan; set aside.
Combine 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. 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 evenly coat popcorn, working quickly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue covering evenly. Remove pan from oven; cool on wire 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 carbohydrate, 2 g protein, 1.9 g fiber
Tips for success:
- Usage white kernels for tender popcorn.
- Usage coconut oil if you can discover it. Its saturated fat material is high, it makes a huge flavor difference. Like reducing, it is solid at space temperature. If you can't discover coconut oil, you can use peanut oil as a substitute.
- Throughout baking, stir gently to prevent breaking kernels, however stir thoroughly to cover as many 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, add remaining kernels. Shake bag to disperse salt and drain excess oil; dispose of unpopped kernels. Procedure 13 cups of totally popped kernels; spread on large roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue covering uniformly.
