• Preheat the oven to 350ºF. Prepare a baking sheet with a lining of parchment paper.

Make The Popcorn:

• In a large heavy-bottomed pot, melt the coconut oil over medium heat. Add 2 popcorn kernels and cover. Once those test kernels pop, add the remaining popcorn kernels in a single layer, cover, and continue heating. When popping starts, slightly crack the lid to release steam. Once popping slows, lower the heat, then turn it off until popping stops. Remove the lid.
  
• Remove the pot from the heat and carefully transfer the popcorn to a large bowl, discarding any unpopped kernels.

Make The Caramel Sauce:

• In a small saucepan, bring the maple syrup to a boil over high heat and let it boil for 2–3 minutes, taking care not to let it boil over.
  
• Remove the saucepan from heat. Whisk in the tahini, vanilla extract, half the cinnamon, and the salt until the caramel is smooth.
  

Assemble And Finish The Dish:

• Immediately pour the caramel mixture over the popcorn and use a rubber spatula to toss until all the popcorn is coated.
• Spread the coated popcorn out on the prepared baking sheet. Sprinkle evenly with the sesame seeds and the remaining cinnamon.
  
• Bake for 5 minutes. Remove and let cool completely, about 15-30 minutes. Break into clusters and serve.