Dish: garrett popcorn stores crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone recipe.
After placing a call to Caramel Crisp corporate headquarters in Chicago, we found that the popcorn chain (operating as Garrett Popcorn Shops) was not willing to share the dish that's responsible for the long lines at its shops.
After studying the component list on a Garrett canister, we went shopping. The components are normal, other than for coconut oil. We let the popping begin.
No white popcorn we attempted popped into kernels as large as those we sampled at Garrett. Our smaller sized kernels matched those from the shop for tenderness.
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
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 completely popped kernels; spread 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, until mixture reaches 235 degrees F on a sweet thermometer, about 8 minutes. Eliminate from heat.
Heat oven to 250 degrees F.
Carefully put caramel mix over popcorn. Stir mix 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 coating consistently. Get rid of 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 hydrogenated fat, 35 mg cholesterol, 450 mg sodium, 63 g carbohydrate, 2 g protein, 1.9 g fiber
Tips for success:
- Usage white kernels for tender popcorn.
- Usage coconut oil if you can find it. Though its saturated fat material is high, it makes a big flavor distinction. Like shortening, it is solid at space temperature level. You can use peanut oil as an alternative if you can't discover coconut oil.
- Throughout baking, stir carefully to avoid breaking kernels, but stir thoroughly to cover as lots of kernels as possible.
No white popcorn we attempted popped into kernels as large as those we sampled at Garrett. When at least 3 of the kernels pop, add staying kernels. Shake bag to distribute salt and drain excess oil; discard unpopped kernels. Procedure 13 cups of fully popped kernels; spread on big roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue finishing consistently.
