Caramel popcorn balls

1. Pop the popcorn in a pan, microwave or your air popper and set aside to cool.
2. Pick out any unpopped kernels. In a small saucepan, heat the rice syrup, tahini and coconut oil, stirring constantly until well blended.
3. Remove from heat and stir in salt. Pour the mixture over the popcorn and stir to coat (little fingers love to grab a bite to try).
4. Slightly wet your hands to prevent sticking and shape the popcorn mixture into small balls.
5. Roll them in sesame seeds or desiccated coconut if you wish.
6. Cool on a wire rack or baking paper then store in an airtight container for 3-4 days – if they last that long!

-Recipe by Chantal Organics