Sesame Caramel Corn Recipe

This recipe for caramel popcorn that is naturally sweetened is absolutely incredible! A little bit like halva, it is made with tahini, sesame seeds, and maple syrup, and it has a flavour somewhere in between.

Popped popcorn, yields about 6 cup – ⅓ cup popcorn kernel – 1 tablespoon coconut oil or extra-virgin olive oil Tahini caramel corn – 6 cups popped popcorn – ½ cup real maple syrup – 3 tablespoons tahini – 1 ½ teaspoons vanilla extract – ¼ teaspoon fine sea salt – ¼ teaspoon cinnamon, plus more for sprinkling – 2 tablespoons sesame seed


Step 1


Preheat oven to 350°F. Parchment a rimmed baking sheet. Pop popcorn: Start with a large mixing bowl near the stove.

Step 2

Put oil in a large, lidded, heavy-bottomed pan. Add 2 corn kernels and cover on medium heat. Remove the lid and add the remaining popcorn kernels after popping.

Step 3

Shimmy and cover the pot to distribute kernels evenly. Simmer on medium, shaking occasionally. Cracking the lid gently and cooking until one pop every few seconds produces crisper popcorn.

Step 4

Remove the pan from heat and pour the popcorn into a bowl, avoiding the unpopped kernels at the bottom. Spoon out unpopped kernels from the bowl if needed.

Step 5

Over medium heat, boil maple syrup in a small, heavy-bottomed saucepan for the sauce. Boil syrup for 2 minutes and 30 seconds, reducing heat only to prevent overflow.

Step 6

Remove pot from heat. In the maple syrup pot, add tahini, vanilla, salt, and cinnamon. Whisk maple mixture until well blended, then drizzle over popcorn.

Step 7

Stir with a rubber spatula or large spoon until well combined. Place popcorn in a single layer on the parchment-lined baking sheet. Sprinkle sesame seeds evenly on popcorn.

Step 8

Rotate the pan and bake the popcorn for 2 minutes after 6 minutes. Remove from oven and add cinnamon and salt to taste.

Step 9

Popcorn crisps as it cools. After cooling, break or leave popcorn chunks and serve. Airtight containers keep this popcorn crisp for 3 days.

See Also

Avocado & Citrus “Ceviche” Recipe