Homemade Caramel Corn

8 oz. bag of Puff Corn (not all bags are 8oz. - I used 2 bags to get 7oz.- close enough) 1 C. butter (do not substitute) 1 C. brown sugar 1/2 C. light corn syrup 1 tsp. baking soda

Here's what you do: Place puff corn in a large roaster pan sprayed with cooking oil. (A dutch oven works fine too.) In a 2 qt. sauce pan bring butter sugar and corn syrup to a boil, then cook for 2 minutes. Add the baking soda. This makes the caramel mixture foam up. Stir well and remove from heat. Pour over puff corn and stir it up really well and try to coat it as evenly as you can. (I just kind of lift and turn it.)

(Don't freak out because suddenly this is in an aluminum roaster pan instead of my dutch oven. I quit taking pictures at this point the first time I made it....so this is a different batch...sorry.) Bake in oven at 250 for 45 minutes, stirring every 15 minutes. Remove from oven and spread out on waxed paper to cool a few minutes. Then just kind of break apart any larger clumps.

Stored in an airtight container, this caramel corn will keep up to 5 days....but it won't last that long....promise. I would like to note here, that sometimes people panic over the sticky mess that caramel corn seems to make in pans and dishes. I will remind you, it's only sugar and butter and if you just rinse it in hot water, it melts away. Really. Then wash the pans in hot soapy water and you're done! Now go make some of this killer stuff!!