Recipe: garrett popcorn shops crispy caramel corn

Garrett Popcorn Shops Crispy Caramel Corn

This is a clone recipe.

After placing a call to Caramel Crisp home offices in Chicago, we discovered that the popcorn chain (doing business as Garrett Popcorn Shops) was not happy to share the recipe that is accountable for the long lines at its stores.

After studying the ingredient list on a Garrett canister, we went shopping. The parts are normal, other than for coconut oil. We let the popping start.

No white popcorn we tried popped into kernels as large as those we sampled at Garrett. Our smaller sized kernels matched those from the shop for tenderness.

Yield: 13 cups

1 heaping 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 remaining kernels. Shake bag to distribute salt and drain excess oil; dispose of unpopped kernels. Measure 13 cups of fully popped kernels; spread out on large roasting pan; set aside.

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 candy thermometer, about 8 minutes. Remove from heat.

Heat oven to 250 degrees F.

Carefully pour caramel mixture over popcorn. Stir mixture with heat-resistant spatula or buttered wooden spoon to equally coat popcorn, working quickly to coat kernels.

Bake popcorn 1 hour, stirring every 10 minutes to continue finish uniformly. Get rid of pan from oven; cool on wire rack. Break apart any clumps of corn with your hands.

Nutrition information per cup: 385 calories, 35% calories from fat, 16 g fat, 10 g hydrogenated 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.

- Usage coconut oil if you can find it. Its saturated fat content is high, it makes a huge taste distinction. Like reducing, it is strong at room temperature. You can utilize peanut oil as an alternative if you can't find coconut oil.

- Throughout baking, stir carefully to avoid 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 sampled at Garrett. When at least 3 of the kernels pop, add remaining kernels. Shake bag to distribute salt and drain excess oil; dispose of unpopped kernels. Procedure 13 cups of completely popped kernels; spread out on big roasting pan; set aside.

Bake popcorn 1 hour, stirring every 10 minutes to continue coating evenly.

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