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Caramel corn with a twist!
Place popcorn in large roasting pan and preheat oven 250 degrees F. (I covered my pan in foil first to minimize cleanup).
In a 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 and 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 Cup 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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!