Step 1

Heat oven to 200°F.

Step 2

Place puff corn into large roasting pan; set aside.

Step 3

Combine brown sugar, butter, corn syrup and salt in 3-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until mixture comes to a full boil. Continue cooking, stirring occasionally, 5 minutes.

Step 4

Remove from heat; stir in vanilla and baking soda. Carefully pour hot syrup mixture over puff corn in pan; stir until well coated.

Step 5

Bake, stirring every 15 minutes, 1 hour or until caramel corn is crisp. Immediately place caramel corn onto waxed paper. Cool completely. Break into bite-sized pieces. Store in tightly covered container.