Ingredients:
2 1/2 tablespoons extra-virgin olive oil or avocado oil, divided
2 tablespoons Mighty Sesame Co. 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*
1/2 cup chopped hazelnuts***
1 tablespoon toasted sesame seeds, black and/or white
Directions
- Preheat the oven to 325°F.
- In an 8-ounce liquid measuring cup, add 1 tablespoon of the oil, the Mighty Sesame Co. Tahini, date syrup, “milk,” and salt. Whisk to combine. Set aside.
- 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.
- 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 Mighty Sesame Co. 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.
