Honey-Roasted Peanut Caramel Puffs

Preheat oven to 200ºF. Pour corn puffs and peanuts into a paper grocery bag. You can use a bowl if you have one big enough, but I don’t!

In a heavy saucepan, mix brown sugar, butter, corn syrup and salt. Heat over medium heat until boiling. Boil for 5 minutes, stirring constantly. Be careful not to burn it! Remove from heat and stir in vanilla extract, salt, and baking soda. The caramel mixture will foam up, which will make it easier to coat the corn puffs.

Pour caramel mixture over corn puffs and mix until evenly coated. Spread onto 2 large, rimmed cookie sheets. Bake at 200ºF for 1 hour, stirring every 15 minutes. Remove from oven.

Immediately dump corn puffs out of the pans onto a large sheet of aluminum foil to prevent burning on the underside. Cool completely before transferring to a large bowl. Enjoy!