As kiwi as… hokey pokey. Drizzle it, slop it on! Tahini Hokey Pokey Topping - the Lebanese twist on our kiwi classic
Preheat the oven to 120C. Line 2 baking trays with baking paper.
Spread popcorn onto one of the baking trays. Remove two big handfuls of popcorn and place in a small bowl.
Measure and sift baking soda, and set aside. Measure Alamir Bakery Tahini , and set aside.
In a medium saucepan, combine brown sugar, butter and honey. Cook over medium heat, stirring often, until the butter has melted, and the sugar dissolved. Bring to the boil, and boil for two minutes stirring occasionally.
Remove from the heat, add salt and baking soda and whisk to combine. Be careful, as it will foam up! Add the Alamir Bakery Tahini and mix. If using as an ice cream topping, allow to cool for 10-15 mins. Transfer into a heatproof jug.
Pour the hot hokey pokey topping over the popcorn on the tray Stir well to combine. Once most of the popcorn is coated, add one big handful of the reserved popcorn and stir to incorporate.
Place on the baking sheet, and bake the popcorn for 30 minutes, stirring well every 10 minutes. Remove from the oven and add the remaining plain popcorn, mixing lightly to incorporate. Sprinkle with flaky sea salt.
Transfer half of the popcorn to the second baking tray, then separate the pieces of popcorn so that none are touching.
Leave to cool completely, about 30 - 40 mins, then transfer to an airtight container.
Servings 0