Puffed Caramel Corn

2 bags Puff Corn Butter Flavor (3.5 ounces bags – 7 ounces needed for recipe)
1 cup butter (do not substitute)
1 cup light brown sugar
1/2 cup light corn syrup
1 teaspoon baking soda

Spray a large roasting pan with non-stick cooking spray.  Using a 3 to 4 quart sauce pan bring butter, brown sugar and corn syrup to a boil over medium to medium-high heat, stirring continuously. Once it begins to boil, boil for 2 minutes then add baking soda (the caramel mixture will foam up when baking soda is added). Stir well and remove from heat. Pour evenly over puff corn and mix well, being sure to coat the puff corn evenly.  Store in an airtight container up to 5 days.