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 (operating as Garrett Popcorn Shops) was not happy to share the recipe that's responsible for the long lines at its shops.
After studying the active ingredient list on a Garrett cylinder, we went shopping. The components are normal, except for coconut oil. We let the popping start.
No white popcorn we attempted popped into kernels as big as those we tested at Garrett. Our smaller kernels matched those from the shop for inflammation.
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, add remaining kernels. Shake bag to distribute salt and drain excess oil; dispose of unpopped kernels. Procedure 13 cups of totally popped kernels; spread 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, up until mix reaches 235 degrees F on a candy thermometer, about 8 minutes. Get rid of from heat.
Heat oven to 250 degrees F.
Carefully put caramel mix over popcorn. Stir mixture with heat-resistant spatula or buttered wooden spoon to uniformly coat popcorn, working quickly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue covering evenly. Eliminate pan from oven; cool on cake rack. Disintegrate 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 carbohydrate, 2 g protein, 1.9 g fiber
Tips for success:
- Use white kernels for tender popcorn.
- Usage coconut oil if you can discover it. Its saturated fat material is high, it makes a huge taste difference. Like reducing, it is strong at space temperature level. You can utilize peanut oil as a substitute if you can't find coconut oil.
- During 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, add staying kernels. Shake bag to distribute salt and drain excess oil; discard unpopped kernels. Measure 13 cups of totally popped kernels; spread out on big roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue finishing uniformly.
