Ingredients:
- 8 cups popped popcorn
- 2/3 cup organic honey
- 1/4 cup runny tahini
- 2 tsp. vanilla extract
- 1/2 tsp. pink salt
- 1/2 tsp. cinnamon
- 3 T. toasted sesame seeds
- 1 (2.5-ounce) Honey Mama's Tahini Tangerine bar, chopped (about the size of chocolate chips)
Directions:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place popcorn in a very large mixing bowl and set aside.
- Place honey in a small saucepan and bring to a boil over medium heat. Watch closely, and reduce heat as needed to prevent the honey from spilling over the side. Cook for about 3 minutes, stirring occasionally. Remove from heat.
- Stir in tahini, vanilla extract, salt, and cinnamon. Whisk until completely blended, then pour the mixture over the popcorn. Quickly toss popcorn with sauce, and mix gently until sauce is completely dispersed. Fold in chopped Honey Mama's pieces and toasted sesame seeds.
- Evenly spread the mixture onto prepared pan and bake for about 8 minutes, rotating the pan halfway through.
- Remove from the oven and let cook on a cooling rack until the caramel firms up and the popcorn is no longer warm to the touch. Adjust salt and/or cinnamon to taste. Once completely cool, break the caramel corn into pieces and serve.
Notes:
- I like this caramel corn best right after it is made, but you can keep it for a day or two at room temperature if sealed in an airtight container.
