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Awesome Orange Holloween Carmel Corn
Preheat oven to 250 degrees
Place 8oz Old Dutch puffcorn curles in a large roasting pan.

Carmel Sauce:
1 cup light crown sugar
1/2 pound butter (margarine will not work!)
1/2 cup light corn syrup

Cook corn syrup, butter and sugar together over medium heat in 2 quart pan until sugar is melted and liquid had turned a carmel color. Cook 2 minutes. Remove from heat and add 1 tsp. baking soda. THIS WILL CAUSE YOUR MIXTURE TO FOAM UP TO 3 TIMES IT'S ORIGINAL VOLUME. Mix throughly and pour over corn puffs. Coat well and place in oen. Cook 45 minutes, stirring every 10 to 15 minutes. Play out several sheets of wax paper. Dump mixture out onto the wax paper and immediately break into single pieces to cool. Pack in icecream buckets and store in a dry area. This recipe only lasts a few days, and may not dry out if humidity is high (read rain) that day. Enjoy!