Caramel Corn Pops

These Caramel Corn Pops are such a fun treat for a Halloween party, fall gathering, or movie night. If you love caramel popcorn, you’ll love this easy twist on the classic.

Instead of regular popcorn, this recipe uses corn pops—but not the cereal! You usually find these crunchy little snacks in the potato chip aisle. Here in Utah, I often find the Barrel O’ Fun brand. The caramel goodness in this recipe stays soft, chewy, and gooey instead of turning hard and crunchy like some traditional caramel corn recipes.

You can use either corn pops (AKA corn curls) or kettle pops, although I prefer kettle pops when I can find them. Since kettle pops already have a light coating, they hold up especially well under the gooey caramel and don’t get soggy as quickly. That makes them a great choice if you have leftovers to enjoy the next day.

And there’s one more bonus to using corn pops instead of regular popcorn—no pesky popcorn kernels getting stuck in your teeth!

Ingredients for Caramel Corn Pops

• BUTTER – Adds richness and creates a smooth, buttery caramel coating that covers the corn pops.
• BROWN SUGAR – Adds deep sweetness and classic caramel flavor.
• LIGHT CORN SYRUP – Helps keep the caramel smooth, soft, and chewy instead of becoming hard or grainy.
• VANILLA – Adds a little extra warmth and flavor to the caramel mixture.
• WATER – Helps thin the caramel mixture slightly so it cooks evenly and coats the corn pops more easily.
• BAKING SODA – Makes the hot caramel mixture foam slightly, making the coating lighter and easier to spread over the corn pops.
• CORN POPS OR KETTLE POPS (AKA puff corn)– These crunchy corn snacks are the base of the recipe. Look for them in the potato chip or popcorn aisle, not the cereal aisle. Kettle Pops are especially good because their existing coating helps them stay crunchy under the soft caramel.

INSTRUCTIONS FOR CARAMEL CORN POPS

In a large saucepan, combine the butter, brown sugar, corn syrup, vanilla, and water. Bring the mixture to a medium boil over medium heat, stirring constantly. Once boiling, continue to cook and stir for 1 to 1 1/2 minutes.

Remove the saucepan from the heat and carefully stir in the baking soda. The caramel mixture foams and puffs up, so be careful.

Place the corn pops or kettle pops in a large bowl. Pour the warm caramel mixture over the top and gently toss until the pops are evenly coated. Serve and enjoy!

Frequently Asked Questions

What are corn pops or kettle pops?
These are crunchy puffed corn snacks usually found in the chip or popcorn aisle. They are not the Corn Pops breakfast cereal.

Can I use regular popcorn instead?
Yes, but the texture will be different. Corn Pops and kettle pops work especially well because they hold up better under the soft caramel coating, and you don’t have to worry about kernels.

Why does the caramel foam when I add the baking soda?
That is completely normal. Baking soda reacts with the hot caramel and causes it to puff up, which makes the coating lighter and easier to toss with the corn pops.

How should I store Caramel Corn Pops?
Store them in an airtight container at room temperature. Enjoy them within a day or two for the best texture.

Can I make these ahead of time?
Yes. Kettle pops are especially good to make ahead because their coating helps keep them from getting soggy so quickly.

Why is my caramel coating too hard?
The caramel may have cooked too long. Keep the boiling time to about 1 to 1 1/2 minutes to keep the coating soft and chewy.

Can I add mix-ins?
Absolutely. Add candy-coated chocolates, peanuts, pretzels, or seasonal sprinkles once the caramel-coated pops have cooled slightly.

Top 5 Tips & Tricks

• Work quickly after adding the baking soda. The caramel will foam and begin to thicken, so pour it over the corn pops right away and toss to coat evenly.Save
• Have everything ready before you start. Once the caramel begins boiling, the recipe moves quickly, so measure the baking soda and have the corn pops ready.
• Stir the caramel constantly. This helps the sugar dissolve evenly and keeps the mixture from scorching on the bottom of the pan.
• Don’t overcook the caramel. Boil it only 1 to 1 1/2 minutes so you keep that soft, chewy, gooey coating.
• Use a very large bowl. You need plenty of room to toss the corn pops without crushing them or spilling caramel over the sides.

FOR MORE RECIPES LIKE THIS, TRY:

• Microwave Caramel Popcorn
• Chewy Caramel Popcorn Balls
• Microwave Marshmallow Caramel Popcorn
• S’mores Popcorn Balls