Tahini Caramel Corn

"Happy *Whatever day it is*. (#ad) I have teamed up with my friends at @thefeedfeed and @ifyoucare_usa to bring you this super easy Tahini Caramel Corn recipe which will be perfect for holiday treats - it would make the best gift! The recipe is below, and there is a full tutorial on my stories. @ifyoucare_usa parchment paper makes the whole process a total breeze, and cleanup is so easy! #ad #ifyoucare #feedfeed"
-- @cloudykitchen
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  • Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 8-10

Recipe Card


  • 1/2 cups (90 grams) popcorn kernals, freshly popped
  • 3/4 cup (115 grams) light brown sugar
  • 6 tablespoons (85 grams) unsalted butter, cut into cubes
  • 3 1/2 tablespoons (75 grams) honey
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda, sifted
  • 1/4 cup (50 grams) tahini
  • Flaky sea salt, optional, for finishing


  • Step 1

    Preheat the oven to 250°f / 120°c. Line two baking sheets with If You Care Parchment Paper, clipping down with binder clips if desired.

  • Step 2

    Place the popped popcorn onto one of the baking sheets. Remove two big handfuls of popcorn and place in a small bowl. This extra popcorn will be added to the caramel corn just before and after baking.

  • Step 3

    In a medium saucepan, combine the brown sugar, butter, and honey. Place over a medium heat and cook, stirring often, until the butter has melted and the sugar has dissolved. Bring the mixture to a boil, and cook until it registers 250°f / 121°c on a candy thermometer.

  • Step 4

    Remove the caramel from the heat and add the salt, then add the baking soda and whisk to combine. It will foam up, so use caution. Add the tahini and mix to incorporate (it will stop the foaming slightly), then pour the caramel over the popcorn.

  • Step 5

    Stir well to combine. This part takes a little time so be patient, and keep mixing. Once most of the popcorn is covered with the caramel, add one big handful of the reserved popcorn and stir lightly to incorporate.

  • Step 6

    Place the baking sheet into the oven and bake the popcorn for 30 minutes, removing every 10 minutes to stir well with a rubber spatula. Once the 30 minutes are up, remove from the oven and add the remaining reserved plain popcorn, and mix lightly to incorporate - you just want a little of the caramel on some of the pieces of popcorn to give a range of coating. Sprinkle with flaky sea salt.

  • Step 7

    Transfer half of the popcorn to the second sheet pan, then using your hands, separate out the pieces of popcorn so that none of them are touching.

  • Step 8

    Leave to cool completely, about 30-40 minutes, then transfer to an airtight container.