Nutella Caramel Popcorn

26 Jun

Popcorn in general stirs up a lot of childhood memories.  My father insisted on popcorn every Sunday evening while we were growing up.  We had a special pan that we made it in and a special bowl that we ate it from.  The bowl had real butterflies embossed in the sides that mysteriously disappeared throughout the years.  My Dad especially liked caramel corn, but that was reserved for special treats.  Popcorn conjures up nights of lying on my parents California king bed with my four siblings watching the wonderful world of Disney.

In culinary school, while studying master chefs, we researched  their inspiration.  Often that defining moment for them involved home.  Whether that was mom or grandma or even dad….food that stirs up emotion moves us… any other art.

I was given the assignment this week to come up with 10 flavors of caramel corn from my life coach.  I stumbled upon this recipe for Nutella Caramel corn and decided to give it a whirl.  I had all of these ingredients lying around….and the Nutella was burning a hole in my cupboard….just calling to be used in some yummy treat again!

So I gave it a whirl!

If only I could stop eating at the  amount in the picture….all would be fine!

Nutella Caramel Corn

  • 4 quarts plain popped popcorn *
  • 6 T. butter
  • 1/2 C. light corn syrup
  • 1/2 C. brown sugar
  • 3/4 C. Nutella spread
  • 1 t. salt
  • 1/4 t. baking soda
  • 1/2 t. vanilla

Place popcorn in large roasting pan and preheat oven 250 degrees.

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 counter top 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 large ziplock baggies.

*Note: 2/3 C. of un-popped popcorn should yield 4 quarts of popcorn for you.

This was awesome!  I added a little more salt than the original recipe and added a little more Nutella.  Honestly the Nutella flavor was not very prominent, but the addition made the Caramel Corn more rich and layered the flavor.  The effect was great and I will definitely make this a permanent addition to my recipe collection.

Recipe adapted from here.


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