Cardamom Caramel Corn

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

10 cups fresh popped popcorn
1/3 cup sesame seeds
1 teaspoon large crystal salt
1 teaspoon ground anise
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
2/3 cup brown rice syrup
3 tablespoons tahini
2 teaspoons vanilla extract 

Makes 11 cups

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Instructions

1. Heat oven to 350ºF/180ºC. Line a rimmed large baking sheet with parchment paper, set aside.
2. Place popcorn in a large mixing bowl together with sesame seeds, salt, ground anise, nutmeg and cardamom. Stir to mix.
3. In a small pot over medium heat bring brown rice syrup to a simmer. Reduce heat to low and cook for 2 minutes. Remove from heat and add tahini and vanilla, stir well to combine as vanilla bubbles off into steam.
4. Quickly pour the hot syrup over the popcorn, evenly coating it and stir the large bowl to mix in all the spices and salt together.
5. Spread the popcorn out evenly on the prepared baking sheet. Press it down firmly to make a big sheet of popcorn (which will easily break into chunks after cooling).
Bake for 10 minutes. Remove from the oven and cool. Break into large pieces of caramel corn with your hands. Serve immediately or store in an airtight container at room temperature for up to 3 days.

Photos by Milkshake Creative

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