Nutella & Hazelnut Caramel Corn
A Stirring the Pot Original
For the Caramel Corn:
12 cups plain popped popcorn
1 cup hazelnuts (optional)
1 cup brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 cup butter (1 stick)
1/4 teaspoon baking soda
1 teaspoon vanilla extract
For the Nutella Glaze/Coating:
1/3 cup Nutella, room temperature
1-2 tablespoons milk or cream (enough to make thin or pourable)
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the hazelnuts (if using) to the popped corn. Set aside.
Preheat the oven to 250 degrees F. Combine the brown sugar, corn syrup, butter and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated. (The caramel will become liquid-like in the oven and will be easy to mix in intervals).
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes (this will evenly distribute the caramel). Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely.
While the caramel corn is cooling, mix together the nutella and milk and/or cream in a small bowl until evenly mixed and smooth. When the caramel corn has completely cooled, place nutella mixture into a squeeze bottle or simply use a fork to drizzle over the caramel corn. Place in the refrigerator for at least one hour so that the coating is allowed to firm up.
Preheat the oven to 250 degrees F. Combine the brown sugar, corn syrup, butter and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated. (The caramel will become liquid-like in the oven and will be easy to mix in intervals).
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes (this will evenly distribute the caramel). Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely.
While the caramel corn is cooling, mix together the nutella and milk and/or cream in a small bowl until evenly mixed and smooth. When the caramel corn has completely cooled, place nutella mixture into a squeeze bottle or simply use a fork to drizzle over the caramel corn. Place in the refrigerator for at least one hour so that the coating is allowed to firm up.
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