Caramel Popcorn Recipe Video
Recipe: garrett popcorn shops crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone dish.
After placing a call to Caramel Crisp home offices in Chicago, we discovered that the popcorn chain (operating as Garrett Popcorn Shops) was not ready to share the dish that's responsible for the long lines at its shops.
No problem. After studying the active ingredient list on a Garrett container, we shopped. The parts are common, except for coconut oil. But we discovered that in the personal-care section at Whole Foods Market, where it was described as "" appropriate for high-heat cooking."" We let the popping start. After hours of research and tasting, we developed this scrumptious, crisp mix.
No white popcorn we attempted popped into kernels as large as those we sampled at Garrett. Our smaller sized 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
Heat coconut oil in a large pot over high heat. Include 6 kernels to pan as testers; cover. When a minimum of 3 of the kernels pop, add remaining kernels. Shake pan sometimes as corn pops. Keep over high heat up until popping slows to a couple of pops per 2nd, about 5 minutes. Empty popped corn into a large brown paper bag. Add 2 teaspoons salt. Shake bag to disperse salt and drain excess oil; discard unpopped kernels. Measure 13 cups of fully popped kernels; spread out on large roasting pan; reserved.
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 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 evenly coat popcorn, working quickly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue covering consistently. 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:
- Usage white kernels for tender popcorn.
- Use coconut oil if you can find it. Its saturated fat material is high, it makes a big taste distinction. Like reducing, it is solid at room temperature level. If you can't find coconut oil, you can use 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 attempted popped into kernels as big as those we sampled at Garrett. When at least 3 of the kernels pop, include staying kernels. Shake bag to distribute salt and drain excess oil; discard unpopped kernels. Step 13 cups of completely popped kernels; spread on big roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue covering evenly.