So I don't know if anyone else has noticed this trend, but I feel like recipes using Nutella have been EVERYWHERE recently.
For anyone that doesn't know what that is - Nutella is a hazelnut & chocolate spread that's smooth, like creamy peanut butter. It's sort of like a spreadable Ferrero Rocher candy.
In other words- incredibly delicious.
I've been dying to get in on the Nutella action for a while now - I had a little bit left in the cabinet from some recipe I made months ago. But I wanted to make something I haven't seen yet & nothing has really come to me.
This week I had a serious hankering for popcorn... which, actually, happens on almost a daily basis... but this time I wanted caramel corn specifically.
Then I got to thinking - what if I made a Nutella caramel corn? That could be awesome.
And... it is.
I only had a half of a cup of Nutella left, though, so be aware that caramel corn made from the recipe below only has a hint of the chocolate hazelnut. Mr. V really liked it, and he said he could tell that it was not regular caramel corn - but he was not able to pick out the Nutella flavor specifically.
I think if you wanted a stronger flavor, you could probably increase the amount to 2/3 or even 3/4 of a cup and still have a caramel with the right consistency.
But hey - "experimenting" will just give you a good reason to eat a bunch of caramel corn.
What could be wrong with that?
Nutella Caramel Corn
- 4 quarts plain popped popcorn*
- 6 T. butter
- 1/2 C. light corn syrup
- 1/2 C. brown sugar
- 1/2 C. Nutella spread (see note above)
- 1/2 t. salt
- 1/4 t. baking soda
- 1/2 t. vanilla
Place popcorn in large roasting pan and preheat oven 250 degrees. (I covered my pan in foil first to minimize cleanup).
In medium saucepan over medium heat, melt butter, corn syrup, brown sugar, Nutella, and salt, stirring to blend. Bring to a boil, then boil five minutes while stirring constantly. You will see large bubbles in the mixture.
Remove saucepan from heat, then stir in baking soda and vanilla until combined. Mixture will become light and foamy. Pour over popcorn, and mix with a spatula to coat. You will be cooking & stirring the popcorn a few more times, so don't be too concerned with covering all the corn fully at this point.
Bake 1 hour, stirring every 15 minutes. Line your countertop with a few sheets of waxed paper and dump corn out onto paper. Being careful not to burn your fingers, separate the pieces as desired. Store in an airtight container.
*Note: 2/3 C. of unpopped popcorn should yield 4 quarts of popcorn for you. You could also use microwave popcorn, but just make sure you get one that's plain NOT buttered.