Dish: garrett popcorn stores crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone dish.
After putting a call to Caramel Crisp corporate headquarters in Chicago, we discovered that the popcorn chain (working as Garrett Popcorn Shops) was not willing to share the recipe that's responsible for the long lines at its shops.
No problem. After studying the active ingredient list on a Garrett container, we went shopping. The parts are regular, except for coconut oil. However we discovered that in the personal-care section at Whole Foods Market, where it was referred to as "" suitable for high-heat cooking."" We let the popping start. After hours of research and tasting, we came up with this tasty, crisp mix.
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 heaping 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. Include 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 until popping slows to a few pops per second, about 5 minutes. Empty popped corn into a big brown paper bag. Add 2 teaspoons salt. Shake bag to disperse salt and drain excess oil; discard unpopped kernels. Measure 13 cups of fully popped kernels; spread out on large 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 finish uniformly. Get rid of pan from oven; cool on wire rack. Break apart 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 carb, 2 g protein, 1.9 g fiber
Tips for success:
- Use white kernels for tender popcorn.
- Use coconut oil if you can discover it. If you can't discover coconut oil, you can utilize peanut oil as a substitute.
- During baking, stir gently to prevent breaking kernels, but stir completely to cover as numerous kernels as possible.
No white popcorn we attempted popped into kernels as big as those we sampled at Garrett. When at least 3 of the kernels pop, add remaining kernels. Shake bag to disperse salt and drain excess oil; dispose of 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 finishing uniformly.
