How to Make Caramel Popcorn
Recipe: 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 (operating 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 container, we went shopping. The components are normal, except for coconut oil. We let the popping begin.
No white popcorn we attempted popped into kernels as large as those we tested at Garrett. Our smaller kernels matched those from the shop for inflammation. And cups rated it delicious. Some described it as "" worth standing in line."" And although most of us acknowledged that absolutely nothing could duplicate Garrett's buttery-sweet version, we think ours is the next best thing.
Yield: 13 cups
1 loading 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, include staying kernels. Shake bag to distribute salt and drain excess oil; dispose of unpopped kernels. Procedure 13 cups of fully popped kernels; spread on big roasting pan; set aside.
Combine 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. 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 coating consistently. Eliminate pan from oven; cool on wire 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 carbohydrate, 2 g protein, 1.9 g fiber
Tips for success:
- Usage white kernels for tender popcorn.
- Use coconut oil if you can discover it. Though its saturated fat content is high, it makes a huge flavor difference. Like reducing, it is solid at room temperature. You can use peanut oil as a replacement if you can't find coconut oil.
- Throughout baking, stir carefully to avoid breaking kernels, but stir completely to cover as many kernels as possible.
No white popcorn we tried popped into kernels as large as those we sampled at Garrett. When at least 3 of the kernels pop, add staying kernels. Shake bag to disperse salt and drain excess oil; dispose of unpopped kernels. Measure 13 cups of fully popped kernels; spread on big roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue finishing consistently.