# Why put baking soda in caramel corn?

**URL:** <https://boards.straightdope.com/t/why-put-baking-soda-in-caramel-corn/335521>\
**Category:** Cafe Society\
**Created:** [December 14, 2005, 1:24am UTC](https://boards.straightdope.com/t/why-put-baking-soda-in-caramel-corn/335521 "2005-12-14T01:24:17Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![The\_Weird\_One](https://avatars.discourse-cdn.com/v4/letter/t/7bcc69/32.png) [@The\_Weird\_One](https://boards.straightdope.com/u/The_Weird_One)\
**Post date:** [December 14, 2005, 1:24am UTC](https://boards.straightdope.com/t/why-put-baking-soda-in-caramel-corn/335521/1 "2005-12-14T01:24:17Z")

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So about a week ago I decided I wanted to know how to make caramel corn. I found several recipes [here](http://www.recipezaar.com/r/q=caramel+corn). 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?