Best Caramel Popcorn Recipe
Recipe: garrett popcorn stores crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone recipe.
After placing a call to Caramel Crisp home offices in Chicago, we discovered that the popcorn chain (operating as Garrett Popcorn Shops) was not going to share the recipe that's responsible for the long lines at its shops.
After studying the component list on a Garrett canister, we went shopping. The components are normal, except for coconut oil. We let the popping start.
No white popcorn we tried popped into kernels as big as those we sampled at Garrett. Our smaller kernels matched those from the shop for tenderness. And cups ranked it tasty. Some explained it as "" worth standing in line."" And although most of us acknowledged that nothing might duplicate Garrett's buttery-sweet version, we think 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
Heat coconut oil in a large pot over high heat. Add 6 kernels to pan as testers; cover. When a minimum of 3 of the kernels pop, add remaining kernels. Shake pan periodically as corn pops. Keep over high heat up until popping slows to a few pops per second, about 5 minutes. Empty popped corn into a large brown paper bag. Include 2 teaspoons salt. Shake bag to distribute salt and drain excess oil; discard unpopped kernels. Measure 13 cups of totally popped kernels; spread out 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 mix reaches 235 degrees F on a candy thermometer, about 8 minutes. Remove from heat.
Heat oven to 250 degrees F.
Carefully put caramel mixture over popcorn. Stir mix 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 coating 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 hydrogenated 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.
- Usage coconut oil if you can find it. Though its saturated fat content is high, it makes a huge flavor difference. Like shortening, it is solid at room temperature level. If you can't discover coconut oil, you can use peanut oil as a substitute.
- Throughout baking, stir carefully to prevent breaking kernels, but 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 staying kernels. Shake bag to distribute salt and drain excess oil; dispose of unpopped kernels. Procedure 13 cups of fully popped kernels; spread out on large roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue finish consistently.