Sweet and Salty Corn Pops

Sweet and Salty Corn Pops

Every year, on Christmas Day, my brothers and sisters and I (and our families, of course) find ourselves gathered at my parents house. (12 adults and 16 kids, good glory!) We laugh and joke and talk about what went down in our respective homes on Christmas morning. How late were people up wrapping gifts?  Did anyone put together a train set late into the evening? What did everyone have for breakfast,  and did Santa get a good smile out of each of our kids? These are the very important questions discussed on Christmas Day. It’s one of my favorite parts of Christmas…just being with my dear family and talking. Sharing stories, a good laugh or two and a lot of camaraderie. Camaraderie is nothing short of a blessing, wouldn’t you agree? I don’t know what I would do without these people in my life. Truly. Time spent with them makes life a beautiful place to be.

As part of our Christmas Day celebration my mom always makes this wonderful Lime Slush and her award-winning Cheese Ball. And it wouldn’t be Christmas without the traditional holiday treats! We each bring some kind of goodie to share. Caramels, Fudge, Dipped Oreos and the like. These fabulous Sweet and Salty Corn Pops I have to share with you today make an appearance every year on Christmas Day.  I can’t think of person I know that doesn’t love them. Crunchy, salty corn pops are coated with a simple yet fabulously rich candy coating. The result is pure stunning-ness. Crunchy, sweet, salty, toffee-ish flavored stunning-ness. Plain and simple.

Let’s make some together, sound good?

Sweet and Salty Corn Pops

Time: 20 minutes hands on + 10 minutes to cool and set
Yield: about 10 cups
Recipe from my wonderful Aunt Joyce Cook, candy maker extraordinaire

***NOTE: This recipe can be doubled with no problem what-so-ever. ***

8 ounces puffed corn pops (not the cereal called Corn Pops)
1 C butter
3 T water
2 T corn syrup
1 C sugar

1. Find yourself some corn pops. You will need between 7-8 ounces total. There are many different brands available, the bag you see above is not the only choice. I have noticed the grocery stores in my area have been stocking multiple brands this holiday season.

2. Pour the corn pops out into a large bowl. Grab a couple of large cookie sheets and line them with parchment paper.

3. Melt 1 cup of butter in a medium-sized sauce pan over medium high heat.

Add 3 tablespoons of water,

2 tablespoons of corn syrup and 1 cup of sugar. (Can you believe that my picture of the sugar being added to the pot turned out so blurry and ugly it has no right to show its face in public. Try to imagine yourself pouring the sugar in, at this point in the project, okay? Thank you for your participation. You are such a wonderful reader.)

4. Stir the ingredients together over medium high heat until the candy turns the color of honey. Golden brown honey, my friends. It usually takes between 8-10 minutes to make that color happen.

5. Pour the honey colored candy over the top of your corn pops. Stir it all together so that the corn pops are all evenly coated.
6. Pour the coated pops onto two large cookies sheets and allow them to cool (should take about 10 minutes). Store leftovers in an airtight container.




Post a comment!


  1. 1
    December 6, 2012 at 11:30 am

    Oh please tell me that this doesn’t stick to your teeth. I tried one just like this and it sticks to my teeth, but I don’t think you cook it as long as your recipe states. This stuff is so good too! Not a negative review:)

    • 2
      December 10, 2012 at 6:48 am

      Hi Mary,
      This isn’t a sticky recipe. Once the candy coating hardens it gives the corn puffs a nice crunchy taste. Good luck! Hope you enjoy them.

  2. 3
    December 6, 2012 at 1:36 pm

    All of your treats this week have looked divine! Keep them coming! Thanks.

  3. 4
    December 7, 2012 at 5:08 pm

    We make these and call them Yum, Yums! I make them in the microwave, boiling the mixture in a glass microwave bowl and then pouring it over the corn puffs in a paper grocery sack. Then you just close up the bag and microwave 3 times for 2 minute intervals, taking out and shaking vigorously in between. They are addicting for sure! Yum Yum 🙂 Oh Yeah, we use brown sugar.

    • 5
      January 13, 2020 at 8:53 am

      Oooh, good idea! Bet that tastes like carmel corn, and it’s easier for the kids to help w this microwave/paper bag method. I’m wondering if we used other flavorings like cinnamon flavoring how they would taste ?

    • 6
      January 13, 2020 at 8:53 am

      Oooh, good idea! Bet that tastes like carmel corn, and it’s easier for the kids to help w this microwave/paper bag method. I’m wondering if we used other flavorings like cinnamon flavoring how they would taste ?

  4. 7
    Jo Ann
    December 8, 2012 at 12:26 pm

    The butter puff corn is not available in my area of FL. Would you please advise other brand name it could go by?


    Jo Ann

    • 8
      December 10, 2012 at 6:42 am

      Hi Jo Ann,
      I have seen them by Clover Club, however I think this is a western company. I’m not sure of any of the brands in your area. Sorry I couldn’t have been more help. Good luck!

      • 9
        December 19, 2018 at 2:36 pm

        Kroger sells there own brand of butter pops 4 bags for $5

      • 10
        December 23, 2019 at 8:59 am

        JoAnn you can get Chesters puffcorn at Walmart, even if you have to order online.

  5. 11
    December 20, 2012 at 7:55 am

    I had a neighbor who use to make these, thanks!

  6. 12
    December 24, 2012 at 11:01 pm

    This is for Joann. I looked them (Chesters) up online and found out which stores carried them. I believe they also offered mail service if not able to locate in any local stores. They JUST delivered for the first time, in my area. I hope it lasts ! Hope this doesn’t come too late and is of some use. I’m making this tomorrow for our get together. Merry Christmas everyone ! Thanks Jamie. I look forward to some more yummies.

  7. 13
    March 30, 2013 at 8:38 am

    Could you add peanut butter to this recipe? I think that would be amazing!!

    • 14
      April 1, 2013 at 6:52 am

      I’m not sure how adding peanut butter would work out. The syrup is kind of a caramel/toffee kind of thing, might not work out to add peanut butter to it. Let me know if you try it and how it goes. Good luck!

  8. 15
    October 20, 2014 at 5:21 pm

    Hello. I just found your site. I’m making your whoopie pies tomorrow. But I have to say, that my husband works for the brand you show. And I give this popcorn to the little ones. I never heard of this recipe. But I will say, I’m making this asap.

  9. 16
    October 21, 2014 at 8:01 am

    I just made this. Oh my gosh. They taste like a treat that I ate when I was young. Remember screaming yellow zonkers? Tastes just like that!!! Sooo yummy.

  10. 17
    December 24, 2014 at 2:45 pm

    I made this and it doesn’t look like yours or the ones someone brought to work.Tastes wonderful but I either cooked it too hot or too long. Which do you think? The caramel is darker and hardened in globs in some areas. Cooked it barely 8 minutes on medium heat.

  11. 18
    January 23, 2016 at 9:12 pm

    Just made it and it tastes like shit

  12. 19
    March 2, 2018 at 11:59 pm

    Here in Utah there was a potato chip company called Clover Club. They sold a delicious snack called Pink Popcorn. It’s essentially the same thing as this recipe,except that it is popcorn and its got food coloring. I’m going to make this for our family Easter gathering. I think it would be cute to have pastel colors. I hope it turns out the way I’ve pictured it in my mind.

  13. 20
    December 16, 2018 at 3:58 pm

    Wondered if i can make this out of popcorn=

    • 21
      December 17, 2018 at 7:20 am

      Hi Rosie,
      Thanks for your question. I haven’t ever tried it with popcorn. Popcorn isn’t quite as sturdy as the corn pops listed in the ingredients. It may not work out very well. If you are looking for a caramel corn recipe, here is one of my favorites.
      Best of luck!

  14. 22
    December 17, 2018 at 9:54 pm

    Have you ever made this with a sugar substitute for diabetic

  15. 23
    December 30, 2019 at 2:42 pm

    I tried this today, and the caramel mixture cooled and hardened as soon as I removed it from the burner. Which meant there was no mixing it together to coat evenly. The puff corn at the top and bottom of the bowl has way too much, and the stuff in the middle has none. Maybe next time I’ll lay it out on parchment ahead of time and use a small spoon to simply drizzle it over it all slowly?

Your email is never published nor shared. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>