Step 1

Preheat oven to 250 degrees and line a large rimmed baking sheet with tin foil (or use two medium sized trays). Dump Puff Corn onto the baking tray into a single, even layer and set aside.

Step 2

In a large saucepot, melt the butter and the sugar, stirring well to combine. Add the corn syrup and the vanilla extract, stirring to combine. Bring mixture up to a bubble and remove from heat. Stir in baking soda (mixture will bubble and foam, this is ok!).

Step 3

Pour caramel sauce over puff corn and mix well to ensure every piece is coated with caramel. Again, make sure the puff corn is in an even layer.

Step 4

Baking in preheated oven for 45 minutes, stirring every 15 minutes.

Step 5

Remove from oven and spread caramel corn out onto a large piece of parchment paper to cool. When cool, break up any large pieces before storing in an airtight container for up to one week.