8 cups popcorn
                          1 1/2 Tbsp. sesame seeds
                          1/4 cup maple syrup
                          3 Tbsp. light brown sugar
                          1/8 tsp. ground cinnamon
                          1 1/2 tsp. butter or margarine

                Preheat oven to 250 degrees F.  Lightly spray very large
               ovenproof bowl,  preferably glass or ceramic, and baking sheet
               with nonstick cooking spray.   Add popcorn to bowl.   Place in
               oven to warm while  preparing the glaze.   Place sesame seeds in a
               small bowl.   Stir  together maple syrup, brown sugar, and
               cinnamon in small,  heavy-bottomed saucepan.   Bring to boiling
               over medium heat; cook to hard ball stage (250 degrees F on
               candy thermometer).  Stir in butter and cook to hard crack stage (280 degrees F on
               a  candy thermometer).  Remove popcorn from oven.   Pour about  half of glaze over
               popcorn, working quickly and tossing with metal spoon to coat popcorn.    Sprinkle on
               sesame seeds; pour on remaining glaze and toss  until evenly coated.    (If mixture cools
               down too quickly, warm in oven until softened enough to mix.)
                Spoon onto prepared baking sheet and spread into small clumps.
                          Cool.

                          Can be halved or doubled.
                          Makes 8 cups.