Dish: garrett popcorn stores 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 (doing business as Garrett Popcorn Shops) was not willing to share the dish that's responsible for the long lines at its stores.
No problem. After studying the component list on a Garrett container, we shopped. The elements are common, except for coconut oil. However we discovered that in the personal-care area at Whole Foods Market, where it was referred to as "" suitable for high-heat cooking."" We let the popping begin. After hours of research study and sampling, we developed this scrumptious, crisp mix.
No white popcorn we tried popped into kernels as big as those we tested at Garrett. Our smaller kernels matched those from the store for inflammation. And cups rated it scrumptious. Some described it as "" worth standing in line."" And although most of us acknowledged that absolutely nothing might duplicate Garrett's buttery-sweet version, we believe 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, add staying kernels. Shake bag to disperse salt and drain excess oil; dispose of unpopped kernels. Procedure 13 cups of fully 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 mixture reaches 235 degrees F on a sweet thermometer, about 8 minutes. Eliminate 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 equally coat popcorn, working rapidly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue covering uniformly. Remove pan from oven; cool on wire rack. Break apart 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 carb, 2 g protein, 1.9 g fiber
Tips for success:
- Usage white kernels for tender popcorn.
- Use coconut oil if you can discover it. Its saturated fat material is high, it makes a huge flavor distinction. Like reducing, it is strong at room temperature. If you can't find coconut oil, you can utilize peanut oil as a substitute.
- Throughout baking, stir gently to prevent breaking kernels, however stir completely 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, add remaining kernels. Shake bag to disperse 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.
