They're toasted and popped dried corn kernels that are served salted as a bar or party snack. Commercially, they're sold as "Corn Nuts," though the good ones are the kind you can buy at gourmet markets or in the cheese section at Whole Foods, which taste fresher and miles better.
Sometimes quicos are also sold covered in chocolate and rolled in cocoa, and that's when I go absolutely wild for them.
Because salt + chocolate? Best thing ever.
Meet my Pop Bark! A dark chocolate bark filled with crushed quicos (or corn nuts) and sprinkled with popping sugar (ahem...also known as Pop Rocks).
Crunchy, toastey, salty, sweet, and POPPING!
If you can't find the popping sugar or Pop Rocks...just skip them. It's good with just the corn, too. If you want, though, you can totally find the popping sugar (sometimes called popping crystals) on Amazon. Link is in the recipe below.
You can get quicos or corn nuts at Whole Foods and online (Amazon carries them, but other places do, too). You can also just use the original flavor Corn Nuts that you can probably find at the grocery store.
This is movie-watching food.
This is friends over for a party food.
This is munch on while you wait for dinner to be ready food.
This is so-good-you-can't-stop-till-it's-gone-food!
Loved this recipe? Here are three other easy candy recipes you might like:
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Thanks so much for reading!
Pop Bark (Toasted Corn Nut & Popping Sugar Chocolate Bark)
2 cups salted toasted nuts (also known as quicos; buy them here)
2 cups bittersweet or semi-sweet chocolate chips
1 teaspoon flaky sea salt (such as maldon)
1 tablespoon popping sugar (unflavored Pop Rocks --you can buy it online here)
Line a baking sheet with parchment or wax paper.
Place corn nuts in a food processor and crush slightly (you can also place in a bag and crush with a meat tenderizer or rolling pin).
Place chocolate in a heat proof bowl, and microwave at 30 second intervals, stirring in between, until smooth and melted. Keep stirring to cool down slightly, then add the corn nuts.
Spread out on the prepared baking sheet, then let cool at room temperature for about 10 minutes before sprinkling with salt and popping sugar. Place in fridge and let chill until hard--about 20 minutes.
Remove from fridge and break into pieces. Serve immediately, or place in an air-tight container and store in refrigerator. (Keep chilled to keep it from melting.)