While we love popcorn at the movies, there’s one downside: You have to switch back and forth between a buttery bucket of kernels and some kind of chocolate candy to nail the right balance of salty and sweet. Consider that problem solved. Kurt Applegate, executive chef of Nitehawk Cinema in Brooklyn, New York, has developed this exclusive Nutella® popcorn recipe in which crunchy popcorn is coated in a Nutella caramel for a chocolaty and salty snack.
You may be tempted to eat this warm, but we encourage you to let it cool completely. Once cool, the coating will be firm and the popcorn still crisp, and you’ll make much less of a mess during the movie.
For the perfect film pairings, read “The 16 Best Halloween Movies of All Time.”
Recipe adapted from Kurt Applegate, Nitehawk Cinema, Brooklyn, NY
Yield: 6 to 8 servings
Prep Time: 10 minutes, plus cooling time
Cook Time: 35 minutes
Total Time: 45 minutes, plus cooling time
Two 3½-ounce bags unflavored microwave popcorn, popped
½ cup light brown sugar
⅓ cup light corn syrup
½ teaspoon kosher salt
1 stick unsalted butter
1 cup Nutella®
1 teaspoon vanilla extract
½ teaspoon baking soda
1. Preheat the oven to 250º and line 2 baking sheets with foil. Place the popped popcorn in a large bowl and set aside.
2. In a small saucepan, combine the brown sugar, corn syrup, salt and butter over medium heat. Cook until the butter is melted and sugar dissolved, 2 minutes. Stir in the Nutella® until incorporated, then quickly stir in the vanilla and baking soda. Remove from the heat and pour over the popcorn, tossing to evenly coat the kernels.
3. Divide the coated popcorn between the 2 baking sheets, spreading evenly. Place in the oven and cook, stirring every 10 minutes until the coating dries onto the popcorn, 30 minutes. Remove from the oven and let cool completely before serving.