8 cups popcorn
1 1/2 tablespoons sesame seeds
1/4 cup maple syrup
3 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
1 1/2 teaspoons butter or margarine
Heat oven to 250 degrees F. Lightly spray very large ovenproof bowl, preferably
glass or ceramic, and baking sheet with nonstick cooking spray. Add popcorn
to bowl. Place in oven to warm while preparing the glaze.
Place sesame seeds in a small bowl. Stir together maple syrup, brown sugar,
and cinnamon in small, heavy-bottom saucepan. Bring to boiling over medium heat;
cook to hard ball stage (250 degrees F on candy thermometer). Stir in butter
and cook to hard crack stage (280 degrees F on candy thermometer). 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.) Spoon onto prepared baking sheet and
spread into small clumps. Cool.
