Smokey Sesame Caramel Popcorn

Step 1: Adjust the oven rack to the upper third of the oven and another to the lower third and preheat the oven to 250-degrees F. Line two rimmed sheet pans with parchment paper or nonstick baking mats. Place the popcorn in a large metal bowl.

Step 2: Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and granulated sugar and increase the heat to medium-high, stirring constantly. Once the mixture starts to bubble and boil, 1 - 2 minutes, add a few pinches of smoked salt and 3 tablespoons of water. Cook, stirring constantly (scraping the bottom and side of the pan often so nothing burns), until smoke comes off the sugar, about 7 minutes.

Step 3: Remove from the heat and immediately add teh cream, oil, paprika, cumin, cinnamon, baking soda, and sesame seeds (the caramel will foam up - don't worry, that's normal). Pour the caramel mixture over the popcorn while stirring with a silicone spatula. Once the popcorn is evenly coated, divide it between the prepared sheet pans.

Step 4: Sprinkle the popcorn with a few pinches of smoked salt. Stir the popcorn and rotate the pans from top to bottom and bottom to top. Continue baking until the popcorn is glossy and very crispy, 20 - 25 minutes longer. Remove from the oven and set aside to cool completely.

NOTE: The caramel corn will keep in an airtight container at room temperature, for up to 1 week (though if it's very humid, it will soften after a couple of days).