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Nutella Caramel Corn

Nutella Caramel Corn

Two things are playing into my current obsession for popcorn: the upcoming premiere of my all-time favorite show’s last season (it’s Game of Thrones, noobs) and my recent visit to Pittsburgh Popcorn. All of this has got me thinking about what I’m going to stress-eat as I sit back and watch season eight, episode one (after it’s inevitably delayed by high traffic that apparently nobody at HBO could have predicted), and I’ve arrived at the conclusion that I’ll be chowing down on probably anything and everything easily within reach by the time the epic credit song rolls. I’M NOT STRESSED AT ALL.

All that in mind, here’s my closest re-creation of my favorite flavor from Pitts Pops: chocolate caramel. May you eat it in peace while enjoying the inevitable deaths of all of your favorite characters. AH. I also think this might be what I give as holiday gifts this year because it’s really freaking good, but also, I’m really preoccupied with my GoT draft and who might die soon, so TBD. SORRY NOT SORRY.

Nutella Caramel Corn

Nutella Caramel Corn

Chocolate, caramel, hazelnuts, and popcorn. It’s perfect.

Nutella Caramel Corn

By , April 13, 2019

Chocolate, caramel, and hazelnuts coat this popcorn to make it the perfect marriage of sweet and salty for all of your viewing needs.

Makes: 10 servings

Nutella Caramel Corn

Prep time:

Cook time:

Ingredients:
  • 4 TBSP of vegetable oil
  • 1/2 cup of popcorn, dry
  • 1/2 cup of unsalted butter
  • 3/4 cup of sugar
  • 1 tsp of vanilla
  • 1/2 cup of half-and-half plus 2 TBSP, divided
  • 1 tsp of salt
  • 16 oz of milk chocolate
  • 4 oz of toasted hazelnuts, ground finely

Instructions:
  1. Heat the vegetable oil in a large pot over high heat. Add one kernal of popcorn to the oil, and when it pops, add the rest of the popcorn.
  2. Cover with the lid, and shake occasionally, until pops are infrequent and popcorn is mostly popped. Set aside, and turn off heat.
  3. Meanwhile, in a small saucepan, melt the butter and sugar together over high heat until the sugar is dissolved. Turn heat down to medium, and let bubble, stirring occasionally so it doesn't burn.
  4. When mixture has turned dark brown and is bubbling, add the vanilla and half-and-half (all except two TBSP). Whisk to mix, then set heat to low and stir occasionally while melting the chocolate.
  5. Melt the chocolate: add the chocolate and the half-and-half to a microwavable bowl and zap at 30 second intervals, stirring until smooth. When smooth, add hazelnuts and stir to incorporate. Set aside.
  6. When the caramel has reduced, pour over the popcorn and stir to coat evenly.
  7. Add the chocolate and hazelnut mixture to popcorn, then stir to combine.
  8. If you care deeply about the texture of popcorn, you can dump your popcorn onto a cooling rack inside of a sheet tray to cool. If not, just go ahead and eat it.
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