Tag Archives: sweet and salty popped quaker

Garrett’s Caramel Corn Copycat Recipe

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First of all, CONGRATS to Dawn for winning my giveaway! 🙂

When Kellen and I went to Chicago, we had Garrett’s Caramel Corn.

Once we left, I was on a mission to make a copycat recipe because it’s SO GOOD.  It’s really shocking how easy this popcorn is to make.  It’s a little time consuming, but so worth the wait because the slight crunch/slight chewiness is awesome.

Also, I recommend you either a) make your own cheesy popcorn or b) buy some cheddar popcorn to add to mix in with this because the sweet and salty mix of Garrett’s caramel corn is so addicting.  I bought these the other day just because I was craving that cheddar/caramel mixture so much after trying Garret’s:


I’m obsessed with these now. They’re SO good, although the cheddar flavor is a little overpowering.

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Garrett’s Caramel Corn Copycat Recipe
From: Anju’s Kitchen Treasures 


  • 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


  1. Heat coconut oil in a large pot over high heat.
  2. Add 6 kernels to pan as testers; cover. When at least 3 of the kernels pop, add remaining kernels.
  3. Shake pan occasionally as corn pops. Keep over high heat until popping slows to a few pops per second, about 5 minutes.
  4. Empty popped corn into a large brown paper bag. Add 2 teaspoons salt. Shake bag to distribute salt and drain excess oil; discard un-popped kernels.
  5. Measure 13 cups of fully popped kernels; spread on large roasting pan; set aside.
  6. Combine brown sugar, butter, corn syrup and baking soda in medium heavy saucepan; heat to boiling over medium-high heat.
  7. Cook, without stirring, until mixture reaches 235 degrees F on a candy thermometer, about 8 minutes. Remove from heat.
  8. Heat oven to 250 degrees F.
  9. 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
  10. Bake popcorn 1 hour, stirring every 10 minutes to continue coating uniformly.
  11. Remove pan from oven; cool on wire rack. Break apart any clumps of corn with your hands.

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