Puffed Caramel Corn

I'm sure everyone has seen the recipe for caramel corn using Old Dutch Puff Popcorn ... It's even better when you use the Chester's Butter Puffcorn. The recipe is basically the same, but I think it has better flavor. 

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Ingredients

2 (3.25-oz) bags Chester Butter Puffcorn (click on link above to see what I'm talking about)
1 cup salted butter

1 cup brown sugar

1/2 cup corn syrup

Splash vanilla, optional

1 teaspoon baking soda (make sure your baking soda is fresh)

Directions

1. Preheat oven to 250 degrees.

2. Line a large baking sheet with sides with parchment paper and pour both bags of the puffcorn onto baking sheet, and spread evenly. I like to use a large roasting pan. It makes the stirring, easier. 

3. In a heavy saucepan, melt the butter, brown sugar, and corn syrup together over medium heat until everything has melted. Bring to a boil, stirring frequently. Boil for two minutes, Remove from heat. Add a splash of vanilla, if using and stir well. Add the baking soda and stir well to combine. The mixture will foam up from the addition of the baking soda, so be prepared.

4. Pour over the puffcorn and stir very well to coat all the puffcorn evenly.

5. Bake 250 degrees for 50 minutes, removing from the oven every 10 minutes to stir puffcorn. 

6. Place a large sheet of parchment paper (may also use waxed paper if that is what you have) and spread puffcorn out on the sheet of parchment paper. Break apart the puffcorn as needed, so it is not all sticking together. Let cool completely and store in a large covered bowl, or in ziplock bags. 

The caramel mixture increases in volume by 2-3 times after adding the baking soda, so be sure you are using a large enough saucepan.