Dish: garrett popcorn shops crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone dish.
After putting a call to Caramel Crisp home offices in Chicago, we found that the popcorn chain (working as Garrett Popcorn Shops) was not going to share the dish that is accountable for the long lines at its stores.
No problem. After studying the ingredient list on a Garrett canister, we went shopping. The components are ordinary, except for coconut oil. However we found that in the personal-care section at Whole Foods Market, where it was described as "" ideal for high-heat cooking."" We let the popping begin. After hours of research study and tasting, we developed this tasty, crisp mix.
No white popcorn we tried popped into kernels as large as those we tested at Garrett. However our smaller sized kernels matched those from the buy tenderness. And cups rated it scrumptious. Some described it as "" worth standing in line."" And although most of us acknowledged that nothing could duplicate Garrett's buttery-sweet variation, we believe ours is the next best thing.
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; discard unpopped kernels. Step 13 cups of totally 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, till mixture reaches 235 degrees F on a sweet thermometer, about 8 minutes. Remove from heat.
Heat oven to 250 degrees F.
Carefully put caramel mix over popcorn. Stir mixture 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. Get rid of pan from oven; cool on wire rack. Disintegrate any clumps of corn with your hands.
Nutrition information per cup: 385 calories, 35% calories from fat, 16 g fat, 10 g hydrogenated 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. If you can't discover coconut oil, you can use peanut oil as an alternative.
- Throughout baking, stir gently to avoid breaking kernels, however stir thoroughly to cover as lots of kernels as possible.
No white popcorn we attempted popped into kernels as big as those we sampled at Garrett. When at least 3 of the kernels pop, add remaining kernels. Shake bag to distribute salt and drain excess oil; dispose of 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.
