Caramel Puff Corn

In a large saucepan, melt butter over medium-low heat. Stir in brown sugar, corn syrup, vanilla, and salt. Bring to a boil. Simmer caramel for 5 minutes or until sugar is dissolved. Stir constantly.

Remove saucepan from the stove and stir in baking soda. (Adding baking soda will cause the caramel to slightly expand—make sure it will not overflow your pan.)

Pour caramel over puff popcorn. Transfer popcorn into a lightly greased large roasting pan or baking dish(es) with sides. Bake at 250°F for 1 hour, stirring every 15 minutes.

Pour out onto waxed or parchment paper to cool completely.