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

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

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.

This entry was posted on 6:02 PM and is filed under , , . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.


    Mother said...

    This is nice Blog and I appreciate you for your experience sharing.You know more about the Caramel Popcorn visit at Caramel Popcorn

  1. ... on May 17, 2011 at 9:32 AM  
  2. John said...

    This blog is great source of information about saint patrick’s day which is very useful for me. It very important information about saint patrick’s day
    Thank you very much for this useful information.

    Thanks for this great information.

    Best Popcorn Recipe For Saint Patrick’s Day.

  3. ... on March 2, 2012 at 3:54 PM  
  4. Anonymous said...

    I love Garrett's popcorn! Thanks for sharing!

  5. ... on April 17, 2012 at 9:06 PM  
Related Posts with Thumbnails