Simple 3 Ingredient Caramel Popcorn
Dish: garrett popcorn shops crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone recipe.
After putting a call to Caramel Crisp home offices in Chicago, we discovered that the popcorn chain (doing business as Garrett Popcorn Shops) was not ready to share the dish that's responsible for the long lines at its stores.
After studying the component list on a Garrett canister, we went shopping. The parts are common, other than for coconut oil. We let the popping start.
No white popcorn we attempted popped into kernels as big as those we sampled at Garrett. Our smaller sized kernels matched those from the shop for inflammation. And cups ranked it tasty. Some explained it as "" worth standing in line."" And although most of us acknowledged that nothing could replicate Garrett's buttery-sweet version, we believe ours is the next best thing.
Yield: 13 cups
1 heaping 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 at least 3 of the kernels pop, include remaining kernels. Shake pan occasionally as corn pops. Keep over high heat till 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 distribute salt and drain excess oil; discard unpopped kernels. Step 13 cups of totally popped kernels; spread 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, till mixture reaches 235 degrees F on a candy 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 wooden spoon to evenly coat popcorn, working quickly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue coating consistently. Remove pan from oven; cool on cake rack. Disintegrate any clumps of corn with your hands.
Nutrition info 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.
- Use coconut oil if you can discover it. If you can't find coconut oil, you can utilize peanut oil as an alternative.
- During baking, stir gently to prevent breaking kernels, but 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, add remaining kernels. Shake bag to disperse salt and drain excess oil; dispose of unpopped kernels. Procedure 13 cups of totally popped kernels; spread on large roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue covering consistently.