Caramel Puff Corn

Instructions

1. Start by preheating your oven to 250 degrees Fahrenheit. Pour the entire bag of plain puff corn into your large roasting pan so it is ready for the sticky coating.
2. Place a medium heavy-bottomed saucepan over medium heat. Add the unsalted butter, light brown sugar, and light corn syrup while stirring gently until the butter melts completely.
3. Let the mixture come to a rolling boil and leave it completely undisturbed for exactly two minutes. You will see bubbles rapidly breaking the surface.
4. Remove the pan from the heat immediately. Quickly whisk in the baking soda and vanilla extract until the caramel turns foamy and smells wonderfully rich.
5. Pour the bubbling hot caramel directly over the waiting puff corn in your roasting pan. Use a heat-resistant rubber spatula to gently fold the mixture until most pieces are coated.
6. Place the pan in your preheated oven and bake for 45 minutes total. Take the pan out every 15 minutes to give everything a thorough stir so the caramel distributes evenly.
7. Carefully spread the baked snack onto a large sheet of parchment paper laid flat on your counter. Let it cool completely until crisp before gently breaking up any large clusters with your hands.