Tahini Caramel Popcorn
Prep time
Cook time
Total time
Serves: 8-10
  • 2 tablespoons oil
  • ½ cup popping corn
  • ¼ teaspoon kosher salt
  • For the Salted Tahini Caramel:
  • ¼ cup oil
  • ⅓ cup corn syrup
  • ½ cup tahini paste
  • 1 cup granulated sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ½ teaspoon pure vanilla extract
  • 2 cups pretzels sticks
  • 16 oz halva, cut into small cubes
  • 1 cup salted peanuts
  • 11.5 oz milk chocolate chips, melted
  • Sesame Seeds, optional for garnish
  1. Preheat the oven to 250 degrees F. Line a baking sheet with foil or parchment paper. Set aside.
  2. In a large pot over medium-high heat, add the oil, popping corn and salt. Cover with a lid and wait for the kernels to start popping, it should take 3-5 minutes. Once all the popcorn is popped, transfer to a large bowl. Set aside.
  3. Rinse the pot out and dry it. Over medium heat, add the oil, corn syrup, tahini, sugar and salt. Stir and bring to a simmer. Simmer for 6-7 minutes.
  4. In a small bowl, mix the baking soda and vanilla together. Add this to the caramel and stir until combined. Turn off the heat and pour the caramel over the cooked popcorn. Using a large spoon, toss to coat.
  5. Place the popcorn mixture onto the prepared baking sheet, spreading it out evenly. Bake for 30 minutes until golden, mixing it around every 15 minutes. Allow to cool completely. Once the popcorn is cooled break it into smaller pieces.
  6. Add the pretzels, halva and peanuts to the popcorn and toss to combine. Spread into an even layer.
  7. Drizzle the melted chocolate evenly over the popcorn, then sprinkle with sesame seeds. Place in the refrigerator and allow the chocolate to dry, about 20 minutes.
Recipe by My Fair Hostess at https://rachelkor.com/tahini-caramel-popcorn/