Dish: garrett popcorn stores crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone recipe.
After putting a call to Caramel Crisp corporate headquarters in Chicago, we discovered that the popcorn chain (doing business as Garrett Popcorn Shops) was not going to share the dish that's responsible for the long lines at its shops.
After studying the ingredient list on a Garrett canister, we went shopping. The parts are regular, other than for coconut oil. We let the popping start.
No white popcorn we tried popped into kernels as big as those we tested at Garrett. But our smaller kernels matched those from the look for tenderness. And cups ranked it tasty. 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 believe ours is the next best thing.
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. Add 6 kernels to pan as testers; cover. When at least 3 of the kernels pop, include remaining kernels. Shake pan sometimes as corn pops. Keep over high heat until popping slows to a few pops per 2nd, about 5 minutes. Empty popped corn into a large brown paper bag. Include 2 teaspoons salt. Shake bag to distribute salt and drain excess oil; dispose of unpopped kernels. Step 13 cups of totally popped kernels; spread out on large roasting pan; set aside.
Integrate brown sugar, butter, corn syrup and baking soda in medium heavy saucepan; heat to boiling over medium-high heat. Cook, without stirring, till 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 wooden spoon to equally coat popcorn, working quickly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue finish consistently. Eliminate pan from oven; cool on wire rack. Disintegrate any clumps of corn with your hands.
Nutrition info per cup: 385 calories, 35% calories from fat, 16 g fat, 10 g saturated fat, 35 mg cholesterol, 450 mg salt, 63 g carbohydrate, 2 g protein, 1.9 g fiber
Tips for success:
- Usage white kernels for tender popcorn.
- Use coconut oil if you can discover it. Its saturated fat content is high, it makes a big flavor difference. Like shortening, it is strong at room temperature level. If you can't discover coconut oil, you can use peanut oil as a substitute.
- Throughout baking, stir gently to prevent breaking kernels, but stir completely 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 distribute salt and drain excess oil; discard unpopped kernels. Step 13 cups of fully popped kernels; spread on big roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue finishing uniformly.
