Baked Holiday Caramel Puffcorn

• 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

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.