1 c. butter
2 c. brown sugar
1/2 c. white Karo syrup

Put in medium saucepan and melt. Bring to a full boil. Turn heat down and simmer for 5 minutes.

Add 1 teaspoon baking soda. Stir until foamy.

Pour over 2 bags of Old Dutch Corn Puffs (I put corn puffs in big roasting pan - easier to mix caramel into puffs). Stir in caramel and bake in 250 degree oven for 1 hour, uncovered. Stir every 15 minutes.

Pour onto waxed paper. Let cool. Break up chunks and store in 2 large ziplock bags.