So about a week ago I decided I wanted to know how to make caramel corn. I found several recipes here. They’re all pretty similar and unsurprising, combining a little salt, butter, brown sugar and corn syrup. Several of the recipes also add 1/4 tsp of baking soda, though, and I can’t figure out why. I made my own carmel corn using only butter, brown sugar and vanilla, and then tried it again using baking soda. The only difference I noticed was that the sugar mixture foamed up. It didn’t seem easier to spread than the soda-free mixture, it didn’t seem to cool more slowly, and there was no appreciable difference in flavor. Does anyone know what gives?