Tahini Popcorn with Caramelized Peanuts

It's that time of the year to get all cozied up at home while it's rainy or cold outside, to binge-watch your favorite tv series and have some yummy snacks to nibble on. I can't wait for Vikings to return (november can't come soon enough!) but in the meantime I'm really enjoying some new spanish tv series. Last weekend was pretty windy and gloomy so I stayed at home, finished some recipes for a collaboration and treated myself to a session of sweet popcorn + Netflix. Rewarding yourself with those nice little things after a long day feels so good, wish I could do it more often though.
Now that I'm talking about tv series: what are your favorite ones? Apart from Game of Thrones and Stranger Things, lol. I've read really good reviews about Ozark and The end of the f*** world and I'm looking for series that aren't super world-famous if you know what I mean; sometimes it's cool to try different things.
Well, so back to popcorn: this recipe is super delicious yet not overly decadent (you won't find tons of caramel and such) to help you find some balance but still keep your snack game on point, hehe. The popcorn is coated with a sweet tahini mixture (you can use your favorite nut butter, of course) and added some homemade caramelized peanuts because they make such a killer combo! Roasted peanuts are seriously addictive but honey roasted peanuts...oh my!
So you know what your weekend plans will be: try my popcorn recipe, relax on the couch and enjoy being a homebody! ;-p
Btw, always look for organic popcorn kernels that are non-GMO!

Tahini Popcorn with Caramelized Peanuts
(yield: 2 large sharing bowls approximately)

- For the peanuts:
1 cup raw blanched peanuts.
1/3 cup organic honey.
1/3 cup water.
1/2 teaspoon organic ghee.
A generous pinch of pink Himalayan salt.
- For the popcorn:
3/4 cup organic non-GMO popcorn kernels.
1 tablespoon organic ghee.
4 tablespoons tahini.
3 tablespoons extra virgin coconut oil.
2 tablespoons coconut sugar.
1 tablespoon coconut syrup.
A pinch of pink Himalayan salt.

- For the vegan option: use coconut oil or extra virgin olive oil instead of the ghee, and replace the honey with maple syrup.

Start by preparing the peanuts cause they have to cool before serving. Melt half a teaspoon of ghee in a medium frying pan and once is hot roast the peanuts until golden brown. Prepare a syrup by heating the honey and water together in a big pot or saucepan until it boils and starts to reduce, then add in the roasted peanuts and mix stirring constantly to avoid the peanuts from burning and/or sticking together. Transfer to a lined baking sheet, spread out and leave them to cool until they are crunchy.
Place a small/medium saucepan with water over medium heat and put another saucepan on top (double-boiler method) then put in the tahini, coconut oil, coconut sugar, coconut syrup and a pinch of salt. Stir until it melts and a smooth sauce forms. Set aside.
To make the popcorn simply melt the ghee in a big frying pan or a big pot and then add in the corn kernels. Keep the lid on and shake the pan once the corn begins to pop, don't forget to shake frequently so the popcorn don't burn.
Transfer the popped corn to a large bowl and pour the tahini topping all over the popcorn, giving a good mix to make sure everything is well coated. Finally add in the caramelized peanuts and sprinkle with a little bit more salt if desired, serve and enjoy!