Recipe: garrett popcorn shops 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 found that the popcorn chain (operating as Garrett Popcorn Shops) was not willing to share the dish that's responsible for the long lines at its shops.
No problem. After studying the ingredient list on a Garrett container, we shopped. The components are regular, except for coconut oil. We found that in the personal-care area at Whole Foods Market, where it was explained as "" ideal for high-heat cooking."" We let the popping start. After hours of research study and sampling, we developed this delicious, 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 shop for tenderness.
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 staying kernels. Shake bag to distribute salt and drain excess oil; discard unpopped kernels. Procedure 13 cups of fully popped kernels; spread out 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 mixture reaches 235 degrees F on a candy thermometer, about 8 minutes. Remove from heat.
Heat oven to 250 degrees F.
Carefully put caramel mix over popcorn. Stir mixture with heat-resistant spatula or buttered wooden spoon to uniformly coat popcorn, working quickly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue finish 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 sodium, 63 g carb, 2 g protein, 1.9 g fiber
Tips for success:
- Usage white kernels for tender popcorn.
- Usage coconut oil if you can discover it. If you can't find coconut oil, you can use peanut oil as a substitute.
- During baking, stir carefully to avoid breaking kernels, but stir completely to cover as many kernels as possible.
No white popcorn we attempted 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 distribute salt and drain excess oil; dispose of unpopped kernels. Step 13 cups of totally popped kernels; spread on large roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue finishing evenly.
