Preheat the oven to 225°F and line a baking sheet with a silicon baking mat.

Pop the popcorn using your method of choice - I used the old school stove top method but use an air popper if you have one. Once the corn is popped, spread it out in an even layer on the lined baking sheet. Set aside.

Using an espresso machine run off two shots of espresso. Pour the coffee into a glass and add the sweetened condensed milk. Whisk to combine.

Pour the coffee mixture into a small saucepan. Add the brown sugar, butter, corn syrup, cinnamon sticks and star anise. Place the saucepan over medium heat and cook, stirring occasionally, until the butter melts and bubbles break the surface. About 5-7 minutes.

Remove the saucepan from the heat and strain the caramel sauce into a medium-sized bowl. Discard the solids. Whisk in the vanilla, salt and baking soda. The baking soda will cause the caramel to foam but don't panic.

Pour the caramel over the popcorn and, using a rubber spatula, toss the popcorn to coat. Sprinkle the cashews and black sesame seeds over top and toss to distribute.

Place the dressed popcorn in the oven and bake for 1 hour. Toss the popcorn every 15-20 minutes to prevent clumping. Remove the popcorn from the oven and let cool for at least an hour.

The popcorn will keep in a resealable bag for up to 1 week but it will never last that long.