Caramel Popcorn in a Flash!
Dish: garrett popcorn stores 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 ready to share the dish that is accountable for the long lines at its shops.
After studying the active ingredient list on a Garrett canister, we went shopping. The parts are ordinary, except for coconut oil. We let the popping start.
No white popcorn we attempted popped into kernels as big as those we tested at Garrett. Our smaller kernels matched those from the shop for tenderness. And cups rated it tasty. Some described it as "" worth standing in line."" And although the majority of us acknowledged that nothing could replicate 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
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 staying kernels. Shake pan sometimes as corn pops. Keep over high heat till popping slows to a few pops per second, about 5 minutes. Empty popped corn into a large brown paper bag. Add 2 teaspoons salt. Shake bag to distribute salt and drain excess oil; discard unpopped kernels. Measure 13 cups of completely 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, until mixture reaches 235 degrees F on a sweet thermometer, about 8 minutes. Get rid of from heat.
Heat oven to 250 degrees F.
Carefully pour caramel mix over popcorn. Stir mix 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 finishing uniformly. Get rid of pan from oven; cool on cake rack. Break apart any clumps of corn with your hands.
Nutrition info 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.
- Usage coconut oil if you can discover it. Though its saturated fat content is high, it makes a big taste distinction. Like reducing, it is solid at room temperature. If you can't discover coconut oil, you can utilize peanut oil as a substitute.
- During baking, stir gently to prevent breaking kernels, however stir thoroughly to cover as numerous 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 distribute salt and drain excess oil; dispose of unpopped kernels. Procedure 13 cups of fully popped kernels; spread on large roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue covering uniformly.