Dessert Wars: Nutella & Hazelnut Caramel Corn

Sweet, crunchy, nutty, and chocolatey, this is one addictive snack that will satisfy all your cravings.  Buttery caramel corn is mixed with chopped hazelnuts and coated with a chocolatey Nutella drizzle.  A big bowl of this caramel corn would be great to serve at your Super Bowl party and/or packed up as gifts for Valentine's Day!

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.

This is my entry for the new Dessert Wars, hosted by Reeni of Cinnamon Spice & Everything Nice and Christine of The Cupcake Bandits.  This month's challenge was to create a dessert using Nutella and the winner will win the fabulous gift pack you see below:

-Whisk and cupcake necklace from Moon & Star Designs

-The Smartshopper Electronic Grocery List Organizer

-Beanilla Sampler Pack of Vanilla Beans

-Lenox Personalized Musical Cupcake

-1,000 ideas for Decorating Cupcakes, Cookies & Cakes

-Endless Vanilla and Cinnamon Extract

-Unlimited Layers: A Recipe for Turning Your Passion into Profits

-$50 Gift Certificate to Theme Kitchen

-$50 Coupon Redeemable for Organic Valley Products

-$50 Coupon Redeemable for Organic Prairie Products