easy Caramel Popcorn
Recipe: garrett popcorn shops 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 happy to share the dish that is accountable for the long lines at its shops.
After studying the component list on a Garrett canister, we went shopping. The parts are normal, other than for coconut oil. We let the popping begin.
No white popcorn we tried popped into kernels as big as those we tested at Garrett. Our smaller sized kernels matched those from the store for tenderness.
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 big 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 sometimes 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 big brown paper bag. Add 2 teaspoons salt. Shake bag to distribute salt and drain excess oil; dispose of unpopped kernels. Step 13 cups of fully popped kernels; spread out 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, until mix reaches 235 degrees F on a candy thermometer, about 8 minutes. Get rid of from heat.
Heat oven to 250 degrees F.
Carefully pour caramel mixture 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 uniformly. Remove pan from oven; cool on wire rack. Disintegrate any clumps of corn with your hands.
Nutrition information per cup: 385 calories, 35% calories from fat, 16 g fat, 10 g saturated fat, 35 mg cholesterol, 450 mg salt, 63 g carb, 2 g protein, 1.9 g fiber
Tips for success:
- Use white kernels for tender popcorn.
- Use coconut oil if you can discover it. Its saturated fat content is high, it makes a huge flavor distinction. Like shortening, it is solid at room temperature. If you can't find coconut oil, you can use peanut oil as a substitute.
- Throughout baking, stir gently to avoid breaking kernels, but stir thoroughly to cover as lots of 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, include remaining kernels. Shake bag to distribute salt and drain excess oil; dispose of unpopped kernels. Procedure 13 cups of totally popped kernels; spread out on large roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue coating consistently.