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Scarlett Johansson’s Salted Caramel & Chocolate Hazelnut Popcorn

Scarlett Johansson is a well known and respected actress. But did you know the girl can cook too!?

In 2010, Scarlett Johansson shared her love of cooking with In Style Magazine saying, “I like cooking alone. I find it very therapeutic. I put on some music, maybe have a glass of wine, and make something like a turkey bolognese or a nice frittata.”

Scarlett Johansson has taken her love of food one extra step. She has a popcorn shop!

Scarlett‘s Paris popcorn shop, Yummy Pop, offers a variety of unique flavours. Although a standout favourite for the actress is the salted caramel and Nutella flavour.

PARIS, FRANCE – OCTOBER 22: (L-R) Victoria Chevalier, Romain Dauriac and Scarlett Johansson attend the opening of the Yummy Pop shop where Scarlett Johansson opens the new store Yummy Pop in Le Marais, Paris on October 22, 2016 in Paris, France. (Photo by Pascal Le Segretain/Getty Images for Yummy Pop)

“I think the hazelnut flavour of the chocolate and the nutty flavour popcorn are a perfect compliment,” she said in a PEOPLE interview. “Everything is better when it’s smothered in Nutella—especially popcorn.”

“My hope is for Yummy Pop to become a Parisian snacking staple and a symbol of friendship between my two most beloved cities, Paris and New York,” she said in a statement before the opening.

For this chocolatey version, Scarlett has a trick to make the flavour even more pronounced: “I sprinkle mine with a little sea salt for some sweet and salty goodness,” she says.

Scarlett Johansson’s Salted Caramel & Chocolate Hazelnut Popcorn

Light brown sugar – 3/4 cup

Unsalted butter – 1/2 cup

Light corn syrup -1/4 cup

Kosher salt – 1/2 tbsp

Vanilla extract – 1 tsp

Baking soda – 1/2 tsp

Hazelnut-chocolate spread – 3/4 cup

10 cups popped popcorn


1. Preheat oven to 250º. Line 2 rimmed baking sheets with parchment paper.

2. Combine brown sugar, butter, corn syrup, salt, vanilla and baking soda in a medium saucepan. Cook over medium-high heat, stirring occasionally, until mixture is boiling and thickens slightly, 8 to 10 minutes. Remove from heat, and whisk in hazelnut-chocolate spread.

3. Place popcorn in a very large bowl. Gradually add caramel mixture, stirring gently, until popcorn is evenly coated.

4. Spread popcorn evenly on prepared baking sheets. Bake in preheated oven, stirring occasionally, until mixture begins to harden, 20 to 30 minutes. Remove from oven, and let stand until hardened and crisp, 5 to 10 minutes.

Serves: 6
Active time: 30 minutes
Total time: 35 minutes

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