Recipe: garrett popcorn stores crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone recipe.
After putting a call to Caramel Crisp home offices in Chicago, we discovered that the popcorn chain (doing business as Garrett Popcorn Shops) was not willing to share the recipe that is accountable for the long lines at its stores.
No problem. After studying the component list on a Garrett container, we shopped. The parts are regular, except for coconut oil. However we found that in the personal-care area at Whole Foods Market, where it was referred to as "" appropriate for high-heat cooking."" We let the popping begin. After hours of research study and sampling, we developed this tasty, crisp mix.
No white popcorn we tried popped into kernels as big as those we tested at Garrett. However our smaller kernels matched those from the shop for tenderness. And cups rated it delicious. Some described it as "" worth standing in line."" And although the majority of us acknowledged that absolutely nothing could duplicate 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 staying kernels. Shake bag to disperse salt and drain excess oil; dispose of unpopped kernels. Procedure 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 mix 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 equally coat popcorn, working quickly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue finishing uniformly. Eliminate pan from oven; cool on cake 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 content is high, it makes a huge taste distinction. Like shortening, it is strong at room temperature. If you can't find coconut oil, you can utilize peanut oil as a substitute.
- Throughout baking, stir carefully to avoid breaking kernels, but stir thoroughly to cover as many kernels as possible.
No white popcorn we attempted popped into kernels as large as those we tested at Garrett. When at least 3 of the kernels pop, include staying kernels. Shake bag to disperse salt and drain excess oil; dispose of unpopped kernels. Procedure 13 cups of fully popped kernels; spread out on big roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue coating consistently.
