• Preheat oven to 250˚F/120˚C.

Caramel coating

• In a non-stick skillet or saucepan, melt the butter.
• Empty the bag of cheese puffs into a very large bowl or stock pot.
• To the melted butter, add the corn syrup and brown sugar. Stir to combine.
• Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes.
• Line a half-sheet rimmed baking pan with parchment paper.
• Remove from heat and sprinkle in the baking soda. Stir to incorporate.
• Pour the caramel over the cheese puffs and quickly toss to coat.

Baking the puffs

• Transfer the coated puffs to the prepared baking pan.
• Bake for 1 hour stirring the puffs every 15 minutes.
• Pour the baked puffs onto a waxed paper covered countertop and allow to cool completely before serving. Store in an air-tight container.