Preparation:
1. Preheat oven to very slow (250 degrees). Lightly spray very lg ovenproof bowl, preferably glass or ceramic, and baking sheet with nonstick cooking spray. 2. Add popcorn to bowl. Place in preheated very slow oven (250 degrees) to warm while preparing the glaze. Place sesame seeds in sm dish. 3. Stir together maple syrup, brown sugar and cinnamon in sm , heavy-bottomed saucepan. Bring to boiling over medium heat; cook to hard ball stage (250 on candy thermometer). Stir in butter and cook to hard crack stage (300 on candy thermometer). 4. Remove popcorn from oven. Pour about half of glaze over popcorn, working quickly and tossing with metal spoon to coat popcorn. Sprinkle on sesame seeds; pour on remaining glaze and toss until evenly coated. (If mixture cools down too quickly, warm in oven until softened enough to mix.) 5. Spoon onto prepared baking sheet and spread into sm clumps. Cool. MAKE-AHEAD TIP: Store the popcorn in an airtight container at room temperature for up to 2 weeks. Serves 16 |
