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Preheat oven to 250ºF with a rack in the middle. Line a large rimmed baking sheet with parchment paper. Place the corn puffs in a large bowl or baking dish.
Combine butter, brown sugar, light corn syrup, and salt in a large saucepan over low heat. Cook, stirring constantly, until the butter is melted and the mixture is fully combined. Bring the mixture to a boil over high, and allow it to boil, stirring constantly, for about 2 minutes.
Remove the mixture from the heat. Immediately stir in baking soda and vanilla. Continue stirring until the mixture is fully combined and looks fluffy (careful, the mixture might release hot steam as it fluffs).
Carefully pour the brown sugar mixture over the corn puffs, then toss until all of the corn puffs are evenly covered (you’ll have to do this quickly so the mixture doesn’t harden). Transfer the glazed corn puffs to the prepared baking sheet and spread them out into an even layer.
Bake the corn puffs for 45 minutes to 1 hour, stirring every 15 minutes.
Let the corn puffs cool completely, then break them apart back into individual pieces. Store them in an airtight container for 3 to 5 days.