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's responsible for the long lines at its stores.
After studying the active ingredient list on a Garrett cylinder, we went shopping. The elements are normal, except for coconut oil. We let the popping begin.
No white popcorn we tried 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 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
Heat coconut oil in a large pot over high heat. Include 6 kernels to pan as testers; cover. When at least 3 of the kernels pop, include staying kernels. Shake pan occasionally as corn pops. Keep over high heat up until popping slows to a couple of pops per second, 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; discard unpopped kernels. Step 13 cups of fully popped kernels; spread on large roasting pan; reserved.
Integrate brown sugar, butter, corn syrup and baking soda in medium heavy pan; heat to boiling over medium-high heat. Cook, without stirring, till mixture 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 rapidly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue finish consistently. Get rid of 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 carbohydrate, 2 g protein, 1.9 g fiber
Tips for success:
- Usage white kernels for tender popcorn.
- Usage coconut oil if you can discover it. If you can't discover coconut oil, you can use peanut oil as a replacement.
- During baking, stir gently to prevent breaking kernels, however stir thoroughly to cover as many kernels as possible.
No white popcorn we attempted popped into kernels as large 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; discard unpopped kernels. Measure 13 cups of completely popped kernels; spread on large roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue finish consistently.
