Caramel Corn Pops
Indulge your sweet tooth with these irresistible Caramel Corn Pops, a crunchy and buttery treat that combines light, airy puffed corn with rich, homemade caramel. Perfectly baked to golden perfection, this easy recipe features classic ingredients like brown sugar, light corn syrup, and a hint of vanilla for that melt-in-your-mouth sweetness. The secret to their addictive texture lies in baking the caramel-coated puffs slowly for even caramelization, resulting in a snack that's delightfully crisp and evenly coated. Ready in just 40 minutes, this recipe is ideal for parties, movie nights, or as a gourmet gift. Make a batch today and experience the perfect balance of sweet and salty in every bite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 8 cups Puffed corn (unsalted)
- 1 cup Unsalted butter
- 1 cup Brown sugar (packed)
- 0.25 cup Light corn syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Place the puffed corn into a large mixing bowl and set it aside.
In a medium saucepan, melt the butter over medium heat.
Add the brown sugar, light corn syrup, and salt to the melted butter. Stir until combined.
Bring the mixture to a boil over medium heat, stirring constantly. Once it starts boiling, stop stirring and let it boil for 4 to 5 minutes.
Remove the saucepan from heat and quickly stir in the vanilla extract and baking soda. The mixture will foam up slightly—this is normal.
Pour the caramel mixture evenly over the puffed corn in the mixing bowl. Gently stir to coat every piece with the caramel.
Spread the coated puffed corn onto the prepared baking sheet, making an even layer.
Bake in the preheated oven for 25 to 30 minutes, stirring every 10 minutes to ensure even caramelization.
Remove from the oven and let cool completely on the baking sheet. The caramel will harden as it cools.
Break the caramel corn pops into smaller pieces and serve or store in an airtight container for up to one week.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 152 mg | 7% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 34.8 g | ||
| Protein | 1.1 g | 2% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 33 mg | 3% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 67 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
