October 18, 2011

Orange Tahini Popcorn Clusters

You have been so patient.

You’ve watched me unpack my website boxes. You’ve kindly tapped my shoulder when something is not working right. You haven’t even complained about posts being a tad late or that they are slow to be emailed or that the corn dogs I gave you last week were a little cold.

Thank you.

Many of you have even taken the time to re-subscribe, which is amazing. And for all of you who have yet to sign your name in permanent electronic ink and declare your undying loyalty to low-sodium food, no worries. Please, take your time. Feel it out. There’s no rush. And when the spirit moves you, do as your heart and stomach desire.

In the meantime, I wanted to give you these.

A plate of low-sodium popcorn clusters. Inspired by fall, Halloween, these neat candy covered sunflower seeds I found the other day, and a few recipes in the latest issue of Eating Well magazine.

The recipe is really simple:

Mix a few cups of popcorn with a sticky concoction of your choosing and some sort of fun sprinkle addition. And that, my friends, is how mini popcorn clusters are born. Healthy, vibrant, and full of flavor.

Eating Well offers two sticky mixture choices: Agave-Peanut Butter and Caramel.

But I am going to give you one more: Marmalade and Tahini Butter.

And as usual, feel free to come up with a combination of your own. Honey and lavender. Pomegranate molasses and raspberry jam. Lemon curd and simple syrup. These are some ideas I just made up and I can only imagine what genius things are swirling in your mind.

This recipe is the perfect canvass to play with sweets, spices, and neat candy covered sunflower seeds that strike your fancy. So enjoy these treats as a snack or as dessert. Either way, get popping.

Chow on.

adapted from October issue of EatingWell magazine


  • 3 cups popped salt-free popcorn, popped sorghum, or broken up rice crackers
  • 1/4 cup orange marmalade
  • 2 tablespoons tahini butter
  • 1 to 2 teaspoons white or brown sugar
  • 2 to 3 tablespoons candy covered sunflower seeds, sesame seeds, chopped tart cherries, and/or chopped coconut
1. Line a baking sheet or large plate with wax paper or parchment paper. Fill a bowl with ice water. Put your popcorn or sorghum into a large bowl.
2. In a small saucepan, heat the marmalade, tahini, and sugar over medium heat. Stir constantly. When the mixture begins to bubble, cook (still stirring) for another 15 minutes. Then immediately add it to the popcorn bowl and mix until well combined and coated.
3. Add in your neat candy coated sunflower seeds and continue to gently stir.
4. Dip both hands into the bowl of ice water and start forming your little popcorn balls (a little smaller than a golf ball). If you are using fun edibles that you want to be sprinkled on top (like sesame seeds or coconut flakes), this is when you want to roll your sticky popcorn clusters in them until they are covered as you desire. Place the finished treat on the baking sheet.
5. To store, individually wrap them in plastic wrap and refrigerate in a plastic container. But let’s be real. These will be gobbled up before any storing is necessary.



waiwa October 19, 2011 at 9:13 am

perfect for halloween!

stins October 19, 2011 at 9:22 am

Those look delicious! Definitely the perfect Halloween treat. Way better than candy corn.

Donna October 19, 2011 at 10:05 pm

These look really yummy! I’ll have to make them, because I love popcorn, and make it often.

Gary Stagowski October 22, 2011 at 3:19 am

Nice post. I was checking continuously this blog and I’m impressed! Very useful info specifically the last part 🙂 I care for such information a lot. I was looking for this particular information for a long time. Thank you and best of luck.

marilyn dooge January 3, 2012 at 2:15 pm

Having to beef up my low salt diet Would enjoy lists of foods to eat and to avoid plus some recipes.

jessg23 January 5, 2012 at 10:47 am

Hi Marilyn! Welcome to Sodium Girl. Check out this list for great low-sodium products:

And also check out this link for all my low-sodium recipes:

And if you have any other specific questions or recipe requests, send them my way through the comments, twitter, or facebook!

Molly February 27, 2012 at 4:57 pm

This looks absolutely delicious! Thanks for the idea…and the Sugar Rush!

Louise February 29, 2012 at 3:19 am

I followed a sweet trail from this week’s Sweet Sixteen Collection to your blog, and I’m so glad I did! Congrats on being included in the collection, and thanks for sharing!

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