Recipe: garrett popcorn shops crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone recipe.
After positioning 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 dish that is accountable for the long lines at its stores.
After studying the active ingredient list on a Garrett canister, we went shopping. The components are ordinary, other than for coconut oil. We let the popping begin.
No white popcorn we tried popped into kernels as large 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
Heat coconut oil in a big pot over high heat. Include 6 kernels to pan as testers; cover. When at least 3 of the kernels pop, add staying kernels. Shake pan sometimes as corn pops. Keep over high heat up until popping slows to a few pops per 2nd, about 5 minutes. Empty popped corn into a big brown paper bag. Include 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; reserved.
Combine brown sugar, butter, corn syrup and baking soda in medium heavy pan; heat to boiling over medium-high heat. Cook, without stirring, up until mixture reaches 235 degrees F on a sweet 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 wooden spoon to evenly coat popcorn, working rapidly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue finishing uniformly. Remove pan from oven; cool on wire rack. Disintegrate 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 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. Though its saturated fat material is high, it makes a huge taste difference. Like reducing, it is solid at space temperature level. You can utilize peanut oil as a replacement if you can't find coconut oil.
- During baking, stir carefully to avoid breaking kernels, however stir completely to cover as lots of kernels as possible.
No white popcorn we tried 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 distribute salt and drain excess oil; discard unpopped kernels. Procedure 13 cups of fully popped kernels; spread on big roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue finishing evenly.
