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1
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
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2
Make the popcorn by placing the kernels and oil in a big pot with the lid on.
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3
Turn the heat on high, and swirl the pot every few seconds to prevent the kernels from burning.
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4
Keep shaking and swirling until kernels start to pop, let them pop until they are done.
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5
Remove lid and let the steam escape.
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6
Spread the popped popcorn out onto the prepared baking sheet.
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7
Sprinkle the sliced almonds on top of the popcorn.
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8
Set aside.
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9
In a medium saucepan over medium heat, combine brown sugar and water with a rubber spatula.
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10
Let the sugar dissolve and simmer for about 5 minutes.
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11
Carefully (it will bubble up!)
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12
pour in the honey and Sriracha and stir to mix.
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13
Add the butter and stir again.
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14
Let the mixture simmer for about 5 minutes until the bubbles look thick and it has changed to a darker colour.
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15
Pour the caramel over the popcorn and stir gently with a rubber spatula until most of the popcorn and almonds are coated.
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16
Sprinkle with salt and sesame seeds.
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17
Bake popcorn for about 1012 minutes until the popcorn looks dry.
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18
Once cooked, remove the popcorn from the oven and immediately sprinkle the top of it with large flaked sea salt (or regular salt).
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19
Stir the popcorn one last time and allow it to cool completely on the pan.
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20
Once cooled, break apart the large clusters with your hands.
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21
Store the popcorn in an air-tight container (I used a large freezer bag).
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22
The popcorn stays fresh for a whole week!
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23
Recipe adapted from The Artful Desperado.
