Monday, December 13, 2010

Caramel Corn Pops

1 bag of cheese-less corn pops (Also works with popped corn, cereal, nuts or anything else you want to coat with a crisp caramel Fiddle Faddle like glaze.)

2 sticks of butter
1 packed cup of brown sugar
1/2 c Karo syrup (light)
1 tsp baking soda

*Put the cornpops in a roasting pan and set the oven to 250°
*Melt 2 sticks of butter, 1 packed cup of brown sugar and 1/2 c of lt Karo syrup in a medium saucepan.
*Bring to boil, reduce heat and boil two minutes stirring constantly.
*Remove from heat and add 1 tsp baking soda and stirthoroughly. (You will want to do this over your corn pops because it will foam up like a rabid dog.)
*Pour over corn pops and stir to coat thoroughly. Bake at 250° for 45 minutes taking out to stir every 10 minutes or so.
Pour out on waxed or parchment paper, break up with spoon into smaller globs and let cool.

Make more than one batch because folks gobble this up!
Note: you'll want to take care of the pans, spoon and any drips on the stovetop right away because it will cement on.

1 comment:

Carole Meisenhelter said...

my these remind me of years back ... Lolly Gobble Bliss Bombs! :) They were scrumptious as I'm sure these are. Came here cause I couldn't open comments on Zentangle and couldn't find an email for you ... Thanks for comment my blog. Aren't the zentangles so 'it' for winding back?! (apology for leaving this on your cooking blog; I'll be back!)