The first bite’s free

January 16th, 2008

I have been friends with my friend, Lisa, since we were twelve years old, and twenty-five years later, we are still best friends.

She knows every single quirk, habit (annoying and comical), every story, every secret. She is my memory when I can’t remember. And to this day, she is the one person that knows me, inside and out more than any other person. That’s just how it is.

Anyway…Lisa of course knows my love of treats, and while she has no inclination towards the sweet side of things herself…she always helps me to indulge in mine. (Is this an evil plot to fatten me up?) Whether it’s keeping out a bowl of hershey kisses for me, or sending me the latest cookie recipe…she’s got my back when it comes to indulging my sweet tooth.

One day a couple years ago, I was feeling down, and I dropped by her house for one thing or another. I walked into the kitchen to see her hovering over a cookie sheet filled with what I can only describe as foodie crack. When I asked her what she was making, she let out a maniacal laugh, which made me instantly crack up laughing, and as per usual when I’m with Lisa, the sad mood dissipated.

What she was hovering over, was a simple mixture of puffed corn and sugar essentially, but it was evil in that simplicity. Lisa was making me crack corn. It was ridiculously addictive…and whenever I’m feeling super down, I bust out this recipe and crack up laughing at the memory of Lisa’s evil laugh, as she knew the true nature of the treat which she prepared.

Crack Corn
Recipe from Lisa Pomaranski


1/2 lb butter (2 sticks, unsalted)
1/2 cup corn syrup
1 cup brown sugar
1 tspn baking soda
1 bag (8oz) corn pops (by Better Made).


  • Melt butter, corn syrup, and brown sugar in 2 qt. saucepan
  • Remove from heat and add baking soda stirring constantly, or syrup will spill over pot.
  • Pour syrup over corn pops that have been emptied in large bowl.
  • Mix well until all pops are coated.
  • Spread corn pops on jelly roll pan, and bake in 250 degree oven for 45 minutes or until lightly golden, tossing every 15 minutes
  • Be careful to check on them often so they don’t burn
  • Entry Filed under: desserts,food and friends,snacks

    1 Comment Add your own

    • 1. monsumomo  |  January 25th, 2008 at 11:04 am

      this looks like you should bring it to scary movie night sometime! also on a side note i think you could do the baking part in a slow cooker.

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