There’s something incredibly nostalgic and fun about homemade caramel corn.

These Caramel Corn Pops take that idea to the next level—with buttery sweetness, a rich caramel coating, and the perfect light crunch.

They’re easy to make, perfect for parties or movie nights, and wildly addictive!

Why I Love This Recipe

No popcorn kernels! These use puffed corn pops—no need to worry about hard pieces.

Sweet and salty balance – The salted butter complements the rich brown sugar perfectly.

Perfectly crunchy – Baked low and slow for a crisp finish that melts in your mouth.

Feeds a crowd – Two big family-size boxes = party-sized batch.

Freezer-friendly – Make ahead, freeze, and enjoy anytime.

Always a hit – Everyone asks for the recipe after one bite!

What You’ll Need (Ingredient Highlights)

Kellogg’s Corn Pops – Light and puffed, they soak up caramel without getting soggy.

Brown sugar – Adds rich molasses depth to the caramel coating.

Salted butter – Balances the sweetness and creates a glossy finish.

Corn syrup – Prevents crystallization for smooth, perfect caramel.

Vanilla extract – Adds warmth and aroma to the final coating.

Baking soda – Reacts with the caramel for a lighter, crispier texture.

Pro Tips Before You Start

Use a large pan – The caramel expands quickly when you add baking soda.

Don’t stir the caramel too much – Let it boil undisturbed for a smooth finish.

Work quickly – Once the caramel is ready, mix it into the corn pops fast.

Stir during baking – This helps coat everything evenly and prevents clumps.

Cool completely – The texture crisps up as it cools.

How to Make Caramel Corn Pops

Step 1: Preheat the Oven
Preheat your oven to 250°F (120°C).

This low temperature helps the caramel set without burning.

Step 2: Prep the Corn Pops
Pour the corn pops into a large roasting pan or baking dish.

Set them aside while you make the caramel.

Step 3: Make the Caramel Base
In a saucepan, combine the corn syrup, salted butter, and brown sugar.

Heat over medium-low heat and stir briefly to combine.

Then let it come to a gentle boil without stirring.

Step 4: Boil the Caramel
Once it starts bubbling, set a timer for 3 minutes.

Let it boil undisturbed for the full time, then turn off the heat.

Step 5: Finish the Caramel
Stir in the vanilla extract and baking soda.

The mixture will foam and lighten in color—this is what gives the coating its crunch!

Step 6: Coat the Corn Pops
Carefully pour the hot caramel over the corn pops.

Use a wooden spoon to quickly and gently toss everything until fully coated.

Step 7: Bake and Stir
Place the pan in the oven.

Bake at 250°F for 1 hour, stirring every 15 minutes to prevent clumping and ensure even caramel coverage.

Step 8: Cool and Serve
Remove from the oven and let cool completely.

Break apart any large clusters. Serve and enjoy!

What to Serve It With

Movie night snacks – Perfect next to chips, soda, and candy.

Holiday gift bags – Pack in cute jars or cellophane bags.

Ice cream topping – Crumble over vanilla or butter pecan ice cream.

Coffee companion – Sweet enough to pair with dark roast or espresso.

Variations / Substitutions

Add cinnamon or nutmeg – Spice up the caramel for a fall vibe.

Mix in pretzels or nuts – For a sweet-and-salty snack mix.

Try maple extract – Swap vanilla for a deeper flavor.

Use puffed rice or corn cereal – For a different texture.

Drizzle with melted chocolate – After cooling, add extra decadence.

Storage & Leftovers

Room Temperature – Store in an airtight container for up to 5 days.

Freeze for later – Freeze in zip-top bags for up to 2 months. Let thaw before serving.

Avoid moisture – Keep away from humid environments to maintain crunch.

FAQs

Can I use microwave popcorn instead of corn pops?
No, it’s best to use puffed corn cereal without kernels for this recipe.

Why do I need to bake it after coating?
Baking helps the caramel set and gives it that addictive crunch.

Can I double the recipe?
Absolutely! Just make sure you use a large enough pan to stir everything evenly.

What’s the texture like?
Light and airy with a crisp caramel shell—no chewy or sticky bits.

Can I skip the baking soda?
It’s essential—it helps the caramel foam and coat better, creating a lighter bite.

How do I keep it from sticking together?
Stir during baking and cool completely before storing.

Is this recipe safe for kids to help with?
Yes, with supervision! The caramel gets hot, so adults should handle that step.

Final Thoughts

These Caramel Corn Pops are the kind of snack that disappears fast.

I love how easy they are to make with simple pantry ingredients, yet they taste like something from a gourmet shop.

Perfect for gifting, parties, or just treating yourself on a cozy afternoon!