Nutella Caramel Corn

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.