Puffed Caramel Corn

At the shower this weekend many asked for the following recipe. Mom is a master of this! Here ya go...
I use 1 1/2 bags of Kettle Pops (find it in the potato chip section, 2 different companies make it, both work fine) I use the one by "kitchen cooked".
It calls for 1- 8 oz. bag but I think it's too caramelly ( sp.?!) so I use 1 1/2 bags.
Place pops in LARGE roaster or Dutch oven, I use 2 as I use more pops.
In a 2 quart heavy sauce pan cook below ingredients for 2 minutes, until good boiling occurs.
1/2 pound butter NOT margarine.
1 cup brown sugar
1/2 cup light corn syrup (Karo)
After cooked add 1 tsp. soda and it creates a foaming affect.
Stir it in the pan like crazy till all sauce is foamy and pour over the kettle pops.
Stir well till most pops are coated and place in a 250 degree oven, cooking it for a total of 45 minutes. Set your timer and every 10- 15 minutes, open oven and stir so caramel does not get too dark on top.
Remove from oven after 3-4 good stirs and pour onto wax paper or silpat and break apart with wooden spoon. Careful, it is very hot at 1st.
Cools quickly and store in airtight container or zip locked bags when completely cooled. Best cooked on low humidity days. Can get soggy in summertime.
More a fall & winter treat. ENJOY!!