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Heat oven to 200°F.
Place puff corn into large roasting pan; set aside.
Combine brown sugar, butter, corn syrup and salt in 3-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until mixture comes to a full boil. Continue cooking, stirring occasionally, 5 minutes.
Remove from heat; stir in vanilla and baking soda. Carefully pour hot syrup mixture over puff corn in pan; stir until well coated.
Bake, stirring every 15 minutes, 1 hour or until caramel corn is crisp. Immediately place caramel corn onto waxed paper. Cool completely. Break into bite-sized pieces. Store in tightly covered container.