Dish: garrett popcorn shops crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone dish.
After placing a call to Caramel Crisp home offices in Chicago, we found that the popcorn chain (doing business as Garrett Popcorn Shops) was not ready to share the recipe that's responsible for the long lines at its stores.
After studying the component list on a Garrett canister, we went shopping. The elements are common, other than for coconut oil. We let the popping start.
No white popcorn we attempted popped into kernels as big as those we tested at Garrett. Our smaller kernels matched those from the store for inflammation. And cups ranked it delicious. Some explained it as "" worth standing in line."" And although the majority of us acknowledged that nothing might replicate Garrett's buttery-sweet version, we believe 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, add staying kernels. Shake bag to disperse salt and drain excess oil; dispose of unpopped kernels. Procedure 13 cups of totally 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, up until mix reaches 235 degrees F on a candy thermometer, about 8 minutes. Eliminate from heat.
Heat oven to 250 degrees F.
Carefully put caramel mixture over popcorn. Stir mix with heat-resistant spatula or buttered wood spoon to equally coat popcorn, working rapidly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue finishing uniformly. Get rid of pan from oven; cool on cake 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 sodium, 63 g carbohydrate, 2 g protein, 1.9 g fiber
Tips for success:
- Use white kernels for tender popcorn.
- Usage coconut oil if you can find it. If you can't find coconut oil, you can use peanut oil as a substitute.
- Throughout baking, stir carefully to prevent breaking kernels, however stir thoroughly to cover as numerous kernels as possible.
No white popcorn we tried popped into kernels as big 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 totally popped kernels; spread out on big roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue coating evenly.
