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I have developed a serious obsession with Garrett’s Popcorn !!!
I heard it’s the most expensive popcorn!! What makes it so special is that each piece of popcorn is huge,evenly cooked. It has a variety of flavors. There’s caramel and almonds, caramel, caramel and hazelnut, butter, cheese, and many more.Afterall it's a Chicago special!! A tip is to avoid the tins as this seems to triple the price and just go for popcorn in a bag which is far more reasonable.
Do I finally decided to make the all time famous caramel popcorn myself.Believe me I wasn’t disappointed with the results
Caramel Crisp Popcorn recipe
Source: chicagotribune.com
Ingredients:
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
Method:
Heat coconut oil in a large pot over high heat. Add 6 kernels to pan as testers; cover. When at least 3 of the kernels pop, add remaining kernels. Shake pan occasionally as corn pops. Keep over high heat until 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 fully popped kernels; spread on large 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 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 evenly coat popcorn, working quickly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue coating uniformly. Remove pan from oven; cool on wire rack. Break apart any clumps of corn with your hands.
Tips for success:
Use white kernels for tender popcorn.
Use coconut oil if you can find it. Though its saturated fat content is high, it makes a big flavor difference. Like shortening, it is solid at room temperature. If you can't find coconut oil, you can use peanut oil as a substitute.
During baking, stir gently to avoid breaking kernels, but stir thoroughly to cover as many kernels as possible.
I heard it’s the most expensive popcorn!! What makes it so special is that each piece of popcorn is huge,evenly cooked. It has a variety of flavors. There’s caramel and almonds, caramel, caramel and hazelnut, butter, cheese, and many more.Afterall it's a Chicago special!! A tip is to avoid the tins as this seems to triple the price and just go for popcorn in a bag which is far more reasonable.
Do I finally decided to make the all time famous caramel popcorn myself.Believe me I wasn’t disappointed with the results
Caramel Crisp Popcorn recipe
Source: chicagotribune.com
Ingredients:
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
Method:
Heat coconut oil in a large pot over high heat. Add 6 kernels to pan as testers; cover. When at least 3 of the kernels pop, add remaining kernels. Shake pan occasionally as corn pops. Keep over high heat until 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 fully popped kernels; spread on large 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 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 evenly coat popcorn, working quickly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue coating uniformly. Remove pan from oven; cool on wire rack. Break apart any clumps of corn with your hands.
Tips for success:
Use white kernels for tender popcorn.
Use coconut oil if you can find it. Though its saturated fat content is high, it makes a big flavor difference. Like shortening, it is solid at room temperature. If you can't find coconut oil, you can use peanut oil as a substitute.
During baking, stir gently to avoid breaking kernels, but stir thoroughly to cover as many kernels as possible.
3 comments:
Anonymous said...
Hi,
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John said...
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Thank you very much for this useful information.
Thanks for this great information.
Best Popcorn Recipe For Saint Patrick’s Day.
Anonymous said...
I love Garrett's popcorn! Thanks for sharing!