Recipe: garrett popcorn stores crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone dish.
After positioning a call to Caramel Crisp home offices in Chicago, we found that the popcorn chain (working as Garrett Popcorn Shops) was not ready to share the dish that's responsible for the long lines at its shops.
After studying the component list on a Garrett canister, we went shopping. The parts are common, other than for coconut oil. We let the popping start.
No white popcorn we tried popped into kernels as big as those we sampled at Garrett. Our smaller kernels matched those from the store for inflammation.
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
Heat coconut oil in a big pot over high heat. Add 6 kernels to pan as testers; cover. When a minimum of 3 of the kernels pop, include remaining kernels. Shake pan occasionally as corn pops. Keep over high heat up until popping slows to a couple of pops per second, about 5 minutes. Empty popped corn into a large brown paper bag. Add 2 teaspoons salt. Shake bag to distribute salt and drain excess oil; dispose of unpopped kernels. Measure 13 cups of fully popped kernels; spread out 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, till 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 wooden spoon to uniformly coat popcorn, working quickly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue coating consistently. 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 carb, 2 g protein, 1.9 g fiber
Tips for success:
- Use white kernels for tender popcorn.
- Use coconut oil if you can find it. Its saturated fat material is high, it makes a big taste difference. Like reducing, it is strong at room temperature level. You can utilize peanut oil as an alternative if you can't find coconut oil.
- Throughout baking, stir carefully to prevent breaking kernels, however stir completely 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, add remaining kernels. Shake bag to disperse salt and drain excess oil; discard unpopped kernels. Measure 13 cups of totally popped kernels; spread on big roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue finishing evenly.
