Sesame Caramel Corn

The recipe Sesame Caramel Corn could satisfy your American craving in about 25 minutes. This recipe serves 6 and costs $1.12 per serving. One portion of this dish contains around 4g of protein, 9g of fat, and a total of 233 calories. If you have cinnamon, popcorn, popcorn kernels, and a few other ingredients on hand, you can make it. 88 people found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It works well as a side dish. It is brought to you by Cookie and Kate. With a spoonacular score of 66%, this dish is solid. If you like this recipe, you might also like recipes such as Rice Fritters With Sesame Caramel, Sesame Salted Caramel Sauce, and Crispy Warm Sesame Mochi with XO Caramel.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.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 corn, and cover. Once the kernels pop, remove the lid and pour in the remaining popcorn kernels. 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 popcorn stays 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 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, then drizzle the maple mixture over the popcorn. Gently toss with a rubber spatula or big spoon 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 oven and sprinkle with additional cinnamon and salt, to taste. The popcorn will continue to crisp up as it cools. Once its cool, break the popcorn into pieces (or leave them in chunks!) and serve.This popcorn stays crisp for up to 3 days in an air-tight container.

 

Step by step:

1. Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.Pop the popcorn: First, place a large mixing bowl near the stove.

2. Pour the oil into a large, heavy-bottomed pan with a lid. Turn the heat up to medium, add 2 kernels of corn, and cover. Once the kernels pop, remove the lid and pour in the remaining popcorn kernels. 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 popcorn stays crisp, and cook until the popping sound slows to about one pop per every few seconds.

3. Remove the pan from heat and dump the popcorn 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.

4. Remove the pot from heat.

5. Add the tahini, vanilla extract, salt and cinnamon to the pot of maple syrup.

6. Whisk until well blended, then drizzle the maple mixture over the popcorn. Gently toss with a rubber spatula or big spoon until well mixed.

7. Pour the popcorn onto the parchment-covered baking sheet and arrange it in a single layer. Evenly sprinkle sesame seeds over the popcorn.

8. Bake the popcorn for 6 minutes, then rotate the pan and cook for another 2 minutes.

9. Remove from oven and sprinkle with additional cinnamon and salt, to taste. The popcorn will continue to crisp up as it cools. Once its cool, break the popcorn into pieces (or leave them in chunks!) and serve.This popcorn stays crisp for up to 3 days in an air-tight container.

Nutrition Information:

covered percent of daily need