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 corporate headquarters in Chicago, we found that the popcorn chain (doing business as Garrett Popcorn Shops) was not happy to share the recipe that's responsible for the long lines at its shops.
After studying the active ingredient list on a Garrett container, we went shopping. The parts are ordinary, except for coconut oil. We let the popping start.
No white popcorn we tried popped into kernels as big as those we tested at Garrett. Our smaller sized kernels matched those from the store for inflammation.
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
When at least 3 of the kernels pop, add remaining kernels. Shake bag to distribute salt and drain excess oil; dispose of unpopped kernels. Step 13 cups of totally popped kernels; spread 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, until mixture reaches 235 degrees F on a candy thermometer, about 8 minutes. Eliminate from heat.
Heat oven to 250 degrees F.
Carefully put caramel mix over popcorn. Stir mix with heat-resistant spatula or buttered wood 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 wire rack. Break apart 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 salt, 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. If you can't discover coconut oil, you can use peanut oil as an alternative.
- During baking, stir carefully to avoid breaking kernels, but stir thoroughly to cover as numerous kernels as possible.
No white popcorn we tried popped into kernels as big as those we sampled at Garrett. When at least 3 of the kernels pop, include staying kernels. Shake bag to disperse salt and drain excess oil; discard unpopped kernels. Procedure 13 cups of fully popped kernels; spread on large roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue finish consistently.
