- ⅓ cup popcorn kernels
- 1 tablespoons extra-virgin olive oil
- 6 cups popped popcorn
- ½ cup maple syrup
- 3 tablespoons tahini
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon fine sea salt
- ¼ teaspoon cinnamon, plus more for sprinkling
- Pop the popcorn: First, place a large mixing bowl near the stove. Pour the oil into a large, heavy-bottomed pan with a lid. Turn the heat up to medium, add 2 kernels of corns, and cover. Once the kernels pop, remove the lid and pour in the remaining popcorns kernel. Cover the pot and give the pot a little shimmy to distribute the kernels evenly. Cook over medium heat, shaking the pot occasionally. Crack the lid just a smidge so the popcorns stay crisp, and cook until the popping sound slows to about one pop per every few seconds. Remove the pan from heat and dump the popcorn in your bowl, taking care not to pour in any unpopped kernels at the bottom of the pot. If necessary, pick out any unpopped kernels that made it into the bowl with a spoon.
- Meanwhile, to make the sauce: In a small, heavy-bottomed saucepan, bring the maple syrup to a boil over medium heat. Keep a watchful eye on the syrup and continue boiling for 2 minutes and 30 seconds, reducing heat only if necessary to prevent overflow. Remove the pot from heat. Add the tahini, vanilla extract, salt and cinnamon to the pot of maple syrup. Whisk until well blended.
- Drizzle the maple mixture over the popcorn. Gently toss until well mixed. Pour the popcorn onto the baking sheet and arrange it in a single layer.
- Bake the popcorn for 6 minutes 350 degrees, then rotate the pan and cook for another 2 minutes. Remove from oven and sprinkle with additional cinnamon, salt and sesame seeds to taste. In conclusion, 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.