Dish: garrett popcorn shops crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone dish.
After positioning a call to Caramel Crisp corporate headquarters in Chicago, we found that the popcorn chain (operating as Garrett Popcorn Shops) was not happy to share the recipe that is accountable for the long lines at its stores.
After studying the active ingredient list on a Garrett container, we went shopping. The parts are ordinary, other than for coconut oil. We let the popping begin.
No white popcorn we attempted popped into kernels as big as those we tested at Garrett. However our smaller kernels matched those from the purchase tenderness. And tasters ranked it scrumptious. Some explained it as "" worth standing in line."" And although most of us acknowledged that nothing might replicate Garrett's buttery-sweet variation, we think ours is the next best thing.
Yield: 13 cups
1 loading 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, include remaining kernels. Shake bag to distribute salt and drain excess oil; discard unpopped kernels. Measure 13 cups of completely popped kernels; spread out on big 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, up until mix reaches 235 degrees F on a sweet 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 evenly coat popcorn, working rapidly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue finish consistently. Remove pan from oven; cool on cake rack. Disintegrate any clumps of corn with your hands.
Nutrition information per cup: 385 calories, 35% calories from fat, 16 g fat, 10 g saturated fat, 35 mg cholesterol, 450 mg salt, 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. Though its saturated fat material is high, it makes a big flavor difference. Like reducing, it is strong at space temperature level. You can use peanut oil as a substitute if you can't find coconut oil.
- Throughout baking, stir gently to prevent breaking kernels, but 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 remaining kernels. Shake bag to disperse salt and drain excess oil; dispose of unpopped kernels. Step 13 cups of completely popped kernels; spread on big roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue finish uniformly.
