Go Back
Close-up view of golden caramel corn rice cakes on a stylish platter, highlighting their crispy texture and glossy caramel coating.

Caramel Corn Rice Cakes

A crunchy, sweet treat that combines the delightful flavor of caramel with the crispness of rice cakes—a perfect snack for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 15 minutes
Total Time 42 minutes
Course Snack
Cuisine American
Servings 12 people
Calories 150 kcal

Equipment

  • 1 medium saucepan For melting caramel ingredients
  • 1 Mixing Bowl For combining caramel with rice cakes
  • 1 Baking Sheet For baking the rice cakes
  • Parchment Paper To line the baking sheet
  • 1 Candy Thermometer (Optional) For checking caramel temperature

Ingredients
  

Caramel Mixture:

  • 1 cup granulated sugar Ensure it’s evenly measured.
  • 1/2 cup corn syrup Use light corn syrup for best results.
  • 1/4 cup unsalted butter Cut into small pieces.
  • A pinch of salt Enhances flavor.
  • 1 teaspoon vanilla extract Pure extract recommended.
  • 1/4 teaspoon baking soda For a light foamy texture.

Rice Cakes:

  • 1 package rice cakes approx. 12 pieces - Use plain, crispy rice cakes.

Instructions
 

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
    Oven preheated with a lined baking sheet ready for use.
  • In a medium saucepan over medium heat, combine granulated sugar, corn syrup, and unsalted butter.
    1 cup granulated sugar, 1/2 cup corn syrup
  • Stir continuously until the mixture is smooth and slightly thickened.
    Medium saucepan on a stove with sugar, corn syrup, and butter inside.
  • Remove the saucepan from heat, then add a pinch of salt, vanilla extract, and baking soda. Stir until the mixture becomes foamy.
    1/4 cup unsalted butter, 1 teaspoon vanilla extract, 1/4 teaspoon baking soda, A pinch of salt
  • Immediately pour the caramel mixture over the rice cakes in a large mixing bowl. Fold gently to ensure each rice cake is evenly coated.
    1 package rice cakes
    Caramel mixture in a saucepan with salt, vanilla, and baking soda added.
  • Spread the coated rice cakes evenly onto the prepared baking sheet.
  • Bake in the preheated oven for 10-12 minutes until the caramel sets and the rice cakes become crispy. Check regularly to avoid overbaking.
    Baking sheet in an oven with rice cakes baking.
  • Remove the baking sheet from the oven and let the caramel corn rice cakes cool at room temperature.
  • Once cooled, break the rice cakes into bite-sized pieces and serve immediately.
    A plate of bite-sized caramel corn rice cakes ready to serve.

Notes

  • For an extra twist, sprinkle a light pinch of sea salt or drizzle extra caramel sauce over the finished rice cakes. Experiment with add-ins like chopped nuts or dried fruits to customize your snack.
Keyword caramel corn rice cakes, crunchy rice cakes, easy snack, homemade caramel treats, sweet snack recipe