Are you a popcorn lover? I’m a fan … but I am definitely particular about it! If it’s diet-y or filled w/mysterious stuff, I’ll take a pass. However, I love giving it fun, non-diet-y, non-mysterious upgrades, like this 100-percent plant-based recipe for sweet and salty tahini popcorn. It’s a good one … kind of like caramel popcorn, but with a bit more intrigue!

The popcorn

This recipe is not as simple as popping up a bag of microwave popcorn—or just buying it pre-popped, of course. But it’s absolutely worth the tiny bit of extra effort.

Making this popcorn recipe

To make this sweet and salty tahini popcorn, you’ll first need to pop up some popcorn. Though you can use a bag of pre-popped popcorn if that’s more your style. Either way, you’ll drizzle then stir in a yummy, caramel-inspired mixture of tahini, date syrup, extra-virgin olive oil, plant-based milk, and sea salt.

Baking this popcorn recipe

Since it’ll be extra sticky right now, you’ll spread it onto a rimmed baking sheet, sprinkle with sesame seeds, and bake it in a 325°F oven for about 9 to 10 minutes to crisp it up.

Serving the sweet & salty tahini popcorn

Enjoy the sweet and salty tahini popcorn while it’s warm—or at room temperature. And if for some reason you don’t munch it all right away, store it in an airtight container for up to a week.

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sweet and salty tahini popcorn

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• Author: Jackie Newgent
• Total Time: 20 minutes
• Yield: 3 servings 1x
• Diet: Vegan

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Description

Are you a popcorn lover? I’m a fan … but I am definitely particular about it! If it’s diet-y or filled w/mysterious stuff, I’ll take a pass. However, I love giving it fun, non-diet-y, non-mysterious upgrades, like this recipe for sweet and salty tahini popcorn. It’s a good one … kind of like caramel popcorn, but with a bit more intrigue!

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Ingredients

Units USM Scale 1x2x3x

• 2 1/2 tablespoons extra-virgin olive oil or avocado oil, divided
• 2 tablespoons tahini
• 1 1/2 tablespoons date syrup, coconut nectar, or agave nectar
• 1 tablespoon plain unsweetened plant-based “milk” of choice
• 1/2 teaspoon sea salt*
• 1/4 cup organic popcorn kernels*
• 1 tablespoon toasted sesame seeds, black and/or white

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Instructions

1. Preheat the oven to 325°F.
2. In an 8-ounce liquid measuring cup, add 1 tablespoon of the oil, the tahini, date syrup, “milk,” and salt. Whisk to combine. Set aside.
3. Fully heat the remaining 1 1/2 tablespoons oil in a large saucepan over medium-high heat. Add the popcorn, cover, and cook while shaking the pan occasionally until popped (about 3 seconds between pops). Remove from heat, keeping covered, and shake the pan a few times until popping fully stops.
4. Immediately pour the popcorn into a 2-quart (or larger) bowl; drizzle with the tahini mixture; and stir to evenly combine.
5. Transfer the popcorn to a silicone baking mat– or unbleached parchment paper-lined large rimmed baking sheet in an even layer. Sprinkle with the sesame seeds. Bake until the tahini coating is no longer moist yet still slightly sticky, about 9 to 10 minutes. (Hint: Popcorn will crisp up slightly as it cools.) Serve while warm or at room temperature. Or store in an airtight container for up to 1 week. Makes 5 cups.

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Notes

*Hint: You can use packaged salted pre-popped popcorn. If you do, use 5 cups of it and skip the salt from this recipe (or use just a pinch).

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Snack
• Cuisine: American

Nutrition

• Serving Size: 1 2/3 cups
• Calories: 260
• Sugar: 7g
• Sodium: 410mg
• Fat: 18g
• Saturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg

Looking for other fun, plant-based snack recipes?

Try my frozen chocolate chip-chickpea cookie dough snack bars, strawberry-walnut pinwheel snacks, sweet-n-salty sesame roasted chickpea snacks, no-bake plant-based cocoa mousse, chocolaty strawberry-walnut lollipops, and plant-based goat cheese and grape pops.