Prepare the Caramel

Add the butter, brown sugar, vanilla, corn syrup, salt, and, optionally cinnamon to a small saucepan. Melt the butter and let the mixture come to a low boil. Boil for 4 minutes, stirring often. 

While the caramel is cooking, preheat your oven to 250°F (121°C) and line a large baking sheet with parchment paper.

Add the Baking Soda

At exactly 4 minutes, add the baking soda to the caramel mixture and remove it from the heat. The mixture will puff up and get thicker.

Coat the Puffs

In a bowl large enough to contain the puffs and still have some room for stirring, drizzle the caramel mixture over the puffs. Stir as you pour to coat the corn puffs and continue until all of the caramel has been used.

Immediately and quickly spread the puffs in a single layer on the parchment-lined baking sheet, before the caramel hardens.

Bake the Puffs

Place the baking sheet in a 250°F (121°C) oven and let them bake for 15 minutes.

Toss To Crisp

After 15 minutes, remove from the oven and use a large spatula to toss the puffs to keep them from sticking and to cook them evenly.  Repeat this every 15 minutes for 60 minutes in total.

Break Apart and Serve!

When 60 minutes are up, the puffs should feel crispy, and you can break them apart to serve!