Love caramel corn but hate kernels? This puffy snack doesn't have any kernels!
Turn the oven up to 250 F. While that's heating up, combine the puffs and peanuts (if you're using them) in a big roasting pan.
In a 2-quart saucepan, bring the butter, brown sugar, and corn syrup to a boil. Cook and stir that stuff for 2 minutes, then take it off the heat. Stir in the baking soda until the mixture gets foamy. Pour that over the corn-peanut mixture in the pan and toss it around with a rubber spatula.
Bake the prepped pan in the preheated oven, pausing to stir every 10 to 15 minutes, for 45 minutes total. They're done when a cooled piece of the corn has a crunchy texture.
Spread the snacks on some waxed paper to cool. Afterward, break the pieces apart and store in an airtight container.