Dish: 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 (operating 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 active ingredient list on a Garrett cylinder, we went shopping. The parts are common, except for coconut oil. We discovered that in the personal-care section at Whole Foods Market, where it was described as "" appropriate for high-heat cooking."" We let the popping start. After hours of research and sampling, we came up with this tasty, crisp mix.
No white popcorn we attempted popped into kernels as large as those we tested at Garrett. However our smaller sized kernels matched those from the buy tenderness. And tasters rated it delicious. Some explained it as "" worth standing in line."" And although most of us acknowledged that absolutely nothing might replicate Garrett's buttery-sweet variation, we think ours is the next best thing.
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, include staying kernels. Shake bag to disperse salt and drain excess oil; discard unpopped kernels. Step 13 cups of completely 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, until mixture reaches 235 degrees F on a candy thermometer, about 8 minutes. Remove from heat.
Heat oven to 250 degrees F.
Carefully pour caramel mixture over popcorn. Stir mixture with heat-resistant spatula or buttered wood spoon to uniformly 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 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 hydrogenated fat, 35 mg cholesterol, 450 mg salt, 63 g carb, 2 g protein, 1.9 g fiber
Tips for success:
- Use white kernels for tender popcorn.
- Usage coconut oil if you can discover it. If you can't discover coconut oil, you can utilize peanut oil as a replacement.
- Throughout baking, stir gently to avoid breaking kernels, however stir thoroughly to cover as many 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 disperse salt and drain excess oil; discard unpopped kernels. Step 13 cups of fully popped kernels; spread out on big roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue finish uniformly.
