Ingredients
- 1 Bag Corn Pops 10oz - 12oz
- 1 C Unsalted Butter 2 sticks
- 1 1/4 C Light Brown Sugar packed
- 1/2 C Light Corn Syrup
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Baking Soda
Instructions
- Preheat your oven to 250°F. Line large baking sheet with parchment paper.
- Pour the corn puffs into a large mixing bowl and set aside.
- In a medium saucepan over medium heat, melt the butter. Stir in brown sugar and corn syrup. Cook, stirring constantly, until the mixture begins to boil.
- Once boiling, stop stirring and let it boil for 2–3 minutes.
- Remove from heat and quickly stir in vanilla and baking soda. The mixture will foam up - this is normal and helps coat the puffs evenly.
- Immediately pour the caramel mixture over the corn puffs. Use a spatula to gently toss and coat them evenly.
- Spread the coated puffs evenly onto the prepared baking sheet.
- Bake for 45 minutes, stirring every 15 minutes to prevent clumping and ensure even coating.
- Remove from the oven and let cool completely. The coating will crisp up as it cools.
- Store in an airtight container for up to a week (if they last that long).
Nutrition
Calories: 159kcal | Carbohydrates: 20g | Protein: 0.1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 38mg | Potassium: 21mg | Fiber: 0.001g | Sugar: 20g | Vitamin A: 284IU | Calcium: 15mg | Iron: 0.1mg