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Product Used In This Recipe

Prism Half Sheet

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Baked Holiday Caramel Puffcorn

Prep: 10 Minutes


Cook: 20 Minutes


4 - 6 Servings


For caramel corn lovers, this will be your new go-to recipe! Using our Prism Half Sheet, create this spiced caramel puffcorn recipe with dried cranberries and pistachios for an incredible and flavorful treat. Place in a cute jar or festive bag for a quick and easy gift idea for Christmas or makes a great snack for anytime of the year.

  • Ingredients
    • 6 cups puffcorn
    • 1 stick butter
    • 1 cup brown sugar
    • 1/4 cup light corn syrup
    • 1 tsp salt
    • 1/4 tsp baking soda
    • 1 tsp garam masala
    • 1/4 cup chopped pistachios
    • 1/4 cup dried cranberries or tart cherries
  • Directions

      Preheat oven to 250°F. Line a Prism Half Sheet with parchment paper. Pour puffcorn in an extra large mixing bowl. In a small saucepan over medium heat, brown the butter until nutty and fragrant, and golden brown in color. Stir in sugar, corn syrup and salt and cook for 5 minutes. Remove from heat and add baking soda and garam masala until thoroughly combined. Mix in cranberries and pistachios. Pour mixture to the bowl of puffcorn and quickly toss with a buttered spatula to coat evenly. Spread the mixture on the parchment lined sheet pan and bake for 20 minutes. Cool in pan for 10 minutes before breaking into pieces. Let puffcorn cool completely before packaging or storing.

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Product Used In This Recipe

Prism Half Sheet

See Product

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