Tahini Sesame Popcorn

How to Make Tahini Sesame Popcorn

1. 1

   Step 1: Stovetop pop the kernels

   Heat the oil in a 3‑ to 4‑quart heavy pot over medium heat. Add 3 test kernels and cover; when they pop, add the remaining kernels in an even layer and cover. Shake the pot occasionally while the kernels pop; when popping slows to 2–3 seconds between pops, remove from heat and immediately transfer popcorn to a large heatproof bowl. This yields about 12 cups of popped popcorn (roughly 3 cups per serving).

   For this step

   • 1/2 cuppopcorn kernels
   • 2 tbspneutral oil (grapeseed, canola, or vegetable)
   
2. 2

   Step 2: Whisk the tahini glaze

   In a small saucepan or heatproof bowl, combine the tahini, honey (or maple), soy sauce, and lemon juice. Warm gently over low heat, stirring constantly, and add warm water a little at a time until the mixture becomes glossy and pourable — about 30–60 seconds. Keep the glaze warm and fluid but avoid boiling.

   For this step

   • 1/3 cuptahini (well-stirred)
   • 3 tbsphoney (or maple syrup for vegan)
   • 1 tsplight soy sauce (or tamari)
   • 1 tspfresh lemon juice
   • 1 tbspwarm water (to thin glaze as needed)
   
3. 3

   Step 3: Toast the sesame seeds

   In a small dry skillet over medium heat, toast the sesame seeds, shaking the pan, until they are fragrant and just beginning to color — 1–2 minutes. Remove from heat and set aside; toasting deepens their nuttiness for the coating.

   For this step

   • 2 tbspwhite sesame seeds
   
4. 4

   Step 4: Toss, finish and cool

   Pour the warm tahini glaze over the popcorn in the large bowl and toss immediately with two spatulas (or shake gently in a lidded bowl) to coat evenly. Sprinkle the toasted sesame seeds and flaky sea salt, toss once more, then spread the popcorn on a parchment-lined baking sheet to cool and crisp for 8–10 minutes. Break apart any large clusters, then serve about 3 cups per person (serves 4).

   For this step

   • 1/2 tspflaky sea salt (for finishing)
   

1. Heat the oil in a 3‑ to 4‑quart heavy pot over medium heat. Add 3 test kernels and cover; when they pop, add the remaining kernels in an even layer and cover. Shake the pot occasionally while the kernels pop; when popping slows to 2–3 seconds between pops, remove from heat and immediately transfer popcorn to a large heatproof bowl. This yields about 12 cups of popped popcorn (roughly 3 cups per serving).
2. In a small saucepan or heatproof bowl, combine the tahini, honey (or maple), soy sauce, and lemon juice. Warm gently over low heat, stirring constantly, and add warm water a little at a time until the mixture becomes glossy and pourable — about 30–60 seconds. Keep the glaze warm and fluid but avoid boiling.
3. In a small dry skillet over medium heat, toast the sesame seeds, shaking the pan, until they are fragrant and just beginning to color — 1–2 minutes. Remove from heat and set aside; toasting deepens their nuttiness for the coating.
4. Pour the warm tahini glaze over the popcorn in the large bowl and toss immediately with two spatulas (or shake gently in a lidded bowl) to coat evenly. Sprinkle the toasted sesame seeds and flaky sea salt, toss once more, then spread the popcorn on a parchment-lined baking sheet to cool and crisp for 8–10 minutes. Break apart any large clusters, then serve about 3 cups per person (serves 4).