Dish: garrett popcorn shops crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone recipe.
After putting a call to Caramel Crisp corporate headquarters in Chicago, we discovered that the popcorn chain (working as Garrett Popcorn Shops) was not ready to share the recipe that is accountable for the long lines at its stores.
No problem. After studying the component list on a Garrett canister, we went shopping. The elements are common, except for coconut oil. However we found that in the personal-care area at Whole Foods Market, where it was referred to as "" suitable for high-heat cooking."" We let the popping begin. After hours of research study and tasting, we created this scrumptious, crisp mix.
No white popcorn we tried popped into kernels as large as those we sampled at Garrett. Our smaller sized kernels matched those from the store for tenderness. And tasters ranked it scrumptious. Some explained it as "" worth standing in line."" And although most of us acknowledged that absolutely nothing could replicate Garrett's buttery-sweet version, we believe ours is the next best thing.
Yield: 13 cups
1 heaping 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
Heat coconut oil in a large pot over high heat. Include 6 kernels to pan as testers; cover. When a minimum of 3 of the kernels pop, add remaining kernels. Shake pan periodically as corn pops. Keep over high heat until popping slows to a few pops per second, about 5 minutes. Empty popped corn into a big brown paper bag. Include 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 big roasting pan; reserved.
Integrate brown sugar, butter, corn syrup and baking soda in medium heavy pan; heat to boiling over medium-high heat. Cook, without stirring, until mix reaches 235 degrees F on a candy thermometer, about 8 minutes. Get rid of 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 quickly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue finish consistently. Get rid of pan from oven; cool on wire rack. Disintegrate any clumps of corn with your hands.
Nutrition information per cup: 385 calories, 35% calories from fat, 16 g fat, 10 g saturated fat, 35 mg cholesterol, 450 mg sodium, 63 g carbohydrate, 2 g protein, 1.9 g fiber
Tips for success:
- Use white kernels for tender popcorn.
- Use coconut oil if you can discover it. Its saturated fat content is high, it makes a big flavor difference. Like reducing, it is solid at room temperature level. If you can't find coconut oil, you can use peanut oil as a substitute.
- Throughout baking, stir gently to prevent breaking kernels, however stir thoroughly to cover as numerous 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, include staying kernels. Shake bag to distribute salt and drain excess oil; discard unpopped kernels. Step 13 cups of fully popped kernels; spread on big roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue coating consistently.
