Corn Pops, fall style! Perfect for fall or Halloween parties!
Author Carrie Swenson
Ingredients
11cupsof corn pops
1/2cupof butter
1/2cupof dark corn syrup
1cupof dark brown sugar
1tbsp.of pumpkin pie spice
1/2tbsp.of pumpkin pie spice extract
1tsp.of baking soda
Instructions
Preheat the oven to 250 degrees
Spray a baking sheet with baking spray and set aside.
In a large sauce pan, melt the butter, corn syrup, and brown sugar over medium-high heat. Stirring constantly bring the mixture to a boil and cook for 2 minutes.
Remove from heat and quickly stir the pumpkin pie spice extract and pumpkin pie spice in the caramel until mixed well. Add the baking soda and stir until the mixture starts to foam.
Gently mix the corn pops into the caramel until all of the corn pops are completely coated. Evenly spread the corn pops over the baking sheet. Place the baking sheet in the oven and bake for 45 minutes stirring the corn pops every 10 minutes.
Remove the baking sheet from the oven and immediately break up the corn pops. Let the corn pops cool completely.
Notes
Store any left overs in an air tight container.Adapted from MyRecipeConfessions.com