Lightly butter a sheet pan or jelly roll pan; set aside. Spray a large metal bowl with cooking spray and place the popcorn inside. Measure all ingredients and have ready before cooking.
Melt the butter in a large saucepan over medium heat. Stir in corn syrup and sugar until blended. Attach a candy thermometer to saucepan and cook, stirring often, until mixture registers 290º F. Remove pan from heat.
Working quickly, stir in sesame seeds, candied ginger, vanilla and salt until blended. Pour sugar mixture over popcorn and stir to coat thoroughly. Pour mixture out onto prepared pan and spread into single layer. Allow to cool completely before breaking into chunks. Store in an airtight container.
Yield: about 2 pounds
Recipe compliments of the Popcorn Board