Caramel Puff Corn

• 1 8 ounce bag Puff Corn
• 1 cup peanuts - or other nuts (optional)
• 1 cup butter (do not substitute)
• 1 cup brown sugar
• 1/2 cup light corn syrup
• 1 teaspoon baking soda

Spray roaster pan lightly with cooking spray. This is not a necessary step but I find it makes mixing and clean up easier.  (I use aluminum disposable - it washes up great soaked in warm water and soap. It can be reused over and over again).
Place puff corn in large roaster pan
In 2 quart sauce pan bring the butter, sugar and corn syrup to a boil. Cook this for 2 minutes.
While still on the flame add 1 teaspoon baking soda. Mix well and remove from heat.
Pour over puff corn in roaster. Mix until most of the corn is coated.
Bake at 250ºF for 45 minutes stirring every 15 minutes to distribute the caramel.
Remove from oven and spread out on wax or parchment paper in a single layer to cool completely. _
Break apart and serve or store in 2 gallon sized plastic bags. If you do not let it cool completely before putting it into bags it will get soggy.