1 (8 oz.) bag puff corn (from potato chip aisle)
1 cup butter (no substitutes, please)
1 cup brown sugar
1/2 cup light corn syrup
1 tsp. baking soda
Heat oven to 225º F. Place the puff corn in a large roaster pan.
In a 2-quart saucepan bring the butter, sugar and corn syrup to a boil and then cook for 2 minutes.
Add the baking soda—this will cause the caramel mixture to form up. Stir well and remove from heat.
Pour over the puff corn in the roaster pan and stir well. Bake for 45 minutes, stirring every 10 minutes.
Remove from oven and spread on parchment or wax paper to cool.