25-Minute Sugared Corn Pops
This 25-minute sugared corn pops recipe always takes me back to my childhood with the delicious gift neighbors would bring to our house. They couldn't be more simple to make and never last long because they are so crunchy and perfectly sweet with just a touch of salt.
Servings: 12 servings
Calories: 275kcal
Cost: $8
Ingredients
- 15 oz Corn Pops (Clover Club works great too, these are NOT the Corn Pops cereal but rather puffed Corn Pops)
- 1 cup Sugar
- ½ cup Butter (Dairy-free works well)
- 2 tablespoon Corn Syrup
- 2 teaspoon Vanilla Extract
Instructions
- Preheat oven to 200° and line a rimmed baking sheet with a silicone baking mat or spray with nonstick cooking spray. Place the Corn Pops in a large bowl and set aside.
- In a medium saucepan, whisk sugar, butter (dairy free works great as well), and corn syrup over medium heat until it begins to boil. Then continue cooking for 3 minutes, continually whisking. Remove from the heat and whisk in vanilla.
- Evenly pour the syrup mixture over the corn pops and toss to coat. Transfer corn pops to the prepared baking sheet making sure they are spread them out. Bake for 10 minutes. Cool and enjoy!
Notes
Tips for making the best sugared Corn Pops
- Coat generously: When coating the Corn Pops, don’t be shy! Make sure you get enough on there for that sweet effect.
- Don’t over bake: These pops only need the 10 minutes and no more. You don't want them to burn.
Storing and Freezing
To store: Keep the Corn Pops in an airtight container or ziplock baggie at room temperature for up to 5 days. They do get a bit softer each time they are opened. To freeze: I do not recommend freezing this treat.Nutrition
Serving: 1serving | Calories: 275kcal | Carbohydrates: 50g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 318mg | Potassium: 73mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1380IU | Vitamin C: 7mg | Calcium: 117mg | Iron: 9mg