Sesame Tahini Caramel Corn

Yield: 6 servings

This is a real crowd pleaser, it makes a nice presentation to serve the popcorn in little white bags, individual cups or bowls.  You can dress it up by adding nuts or dried fruit. This popcorn stays crisp for up to 3 days in an air-tight container.

Nutrition per serving– calories: 168, fat: 6g (saturated: 1), carbohydrates: 27g, protein: 3g, fiber: 2g, sugar: 17g, sodium: 91mg

• 1/2 cup real maple syrup

• 3 tablespoons tahini

• 1 1/2 teaspoons vanilla extract

• 1/4 teaspoon fine kosher or sea salt, plus more to taste

• 1/4 teaspoon cinnamon, plus extra for sprinkling

• 6 cups popped popcorn (nothing added)

• 2 tablespoons sesame seeds

• Optional – add ½ cup chopped nuts or dried fruit of your choice

Adjust oven rack to center position. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper.

In a medium, heavy-bottomed saucepan, bring the maple syrup to a boil over medium heat. Keep a watchful eye on the syrup until the mixture darkens and is reduced to a quarter cup, approximately,  2 ½ minutes. Remove from heat.  

Add the tahini, vanilla extract, salt and cinnamon to the pot of maple syrup. Whisk until well blended, then drizzle the maple mixture over the popcorn. Gently toss with a rubber spatula until well mixed. Pour the popcorn onto the parchment-covered baking sheet and arrange it in a single layer. Evenly sprinkle sesame seeds over the popcorn.

Bake the popcorn for 6 minutes, then rotate the pan and cook for another 2 minutes. Remove from the oven and sprinkle with additional cinnamon and salt, to taste. The popcorn will continue to crisp up as it cools. Once it’s cool, break the popcorn into pieces (or leave them in chunks!) and serve.