Spicy Honey Sesame Caramel Popcorn

Preheat oven to 350ºF. Line a large baking sheet with parchment paper and set aside.

Make the popcorn by placing the kernels and oil in a big pot with the lid on. Turn the heat on high, and swirl the pot every few seconds to prevent the kernels from burning. Keep shaking and swirling until kernels start to pop, let them pop until they are done. Remove lid and let the steam escape. Spread the popped popcorn out onto the prepared baking sheet. Sprinkle the sliced almonds on top of the popcorn. Set aside.

In a medium saucepan over medium heat, combine brown sugar and water with a rubber spatula. Let the sugar dissolve and simmer for about 5 minutes. Carefully (it will bubble up!) pour in the honey and Sriracha and stir to mix. Add the butter and stir again. Let the mixture simmer for about 5 minutes until the bubbles look thick and it has changed to a darker colour.

Pour the caramel over the popcorn and stir gently with a rubber spatula until most of the popcorn and almonds are coated. Sprinkle with salt and sesame seeds.

Bake popcorn for about 10–12 minutes until the popcorn looks dry. Once cooked, remove the popcorn from the oven and immediately sprinkle the top of it with large flaked sea salt (or regular salt). Stir the popcorn one last time and allow it to cool completely on the pan. Once cooled, break apart the large clusters with your hands.

Store the popcorn in an air-tight container (I used a large freezer bag). The popcorn stays fresh for a whole week!

Recipe adapted from The Artful Desperado.