Recipe: garrett popcorn shops 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 (operating as Garrett Popcorn Shops) was not ready to share the dish that is accountable for the long lines at its shops.
After studying the active ingredient list on a Garrett cylinder, we went shopping. The components are common, except for coconut oil. We let the popping start.
No white popcorn we tried popped into kernels as large as those we sampled at Garrett. Our smaller kernels matched those from the shop for tenderness. And cups ranked it delicious. Some described it as "" worth standing in line."" And although most of us acknowledged that absolutely nothing might replicate Garrett's buttery-sweet version, 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
Heat coconut oil in a large pot over high heat. Add 6 kernels to pan as testers; cover. When a minimum of 3 of the kernels pop, add staying kernels. Shake pan periodically 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 disperse salt and drain excess oil; dispose of unpopped kernels. Measure 13 cups of totally popped kernels; spread out on large roasting pan; reserved.
Integrate brown sugar, butter, corn syrup and baking soda in medium heavy saucepan; heat to boiling over medium-high heat. Cook, without stirring, until mixture reaches 235 degrees F on a candy thermometer, about 8 minutes. Get rid of from heat.
Heat oven to 250 degrees F.
Carefully pour caramel mixture over popcorn. Stir mix 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. Remove 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. If you can't find coconut oil, you can utilize peanut oil as a substitute.
- Throughout baking, stir carefully to prevent 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 distribute salt and drain excess oil; discard unpopped kernels. Procedure 13 cups of fully popped kernels; spread out on large roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue coating uniformly.
