Lifestyle Food Make the 'Sweet and Salty' Recipe Scarlett Johansson Loves from Her Paris Popcorn Shop "Everything is better when it's smothered in Nutella—especially popcorn," the actress tells PEOPLE By Ana Calderone Published on February 17, 2017 01:47 PM Share Tweet Pin Email Photo: Jennifer Causey; Inset: Getty Scarlett Johansson‘s Paris popcorn shop, Yummy Pop, offers a variety of unique flavors—but a standout favorite for the actress is the salted caramel and Nutella flavor. “I think the hazelnut flavor of the chocolate and the nutty flavor popcorn are a perfect compliment,” the Sing star tells PEOPLE of the recipe she shares in this week’s issue, on stands now. “Everything is better when it’s smothered in Nutella—especially popcorn.” Johansson opened the gourmet shop last October with her French ex-husband, Romain Dauriac. Though the two have been split since the summer, they remain partners in the new business venture, with Dauriac’s sister serving as the manager. The actress works with chef Will Horowitz from Ducks Eatery and Harry and Ida’s in New York City to develop new and seasonal flavors, while staples like sea salt and olive oil and real Vermont cheddar remain on the menu. Pascal Le Segretain/Getty 18 Celebrities Who Have Gotten into the Restaurant Business “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, Johansson has a trick to heighten the flavor even more: “I sprinkle mine with a little sea salt for some sweet and salty goodness,” she says. WATCH THIS: This Bacon Fat Popcorn Hack Will Revolutionize Your Movie Nights For more exclusive recipes from your favorite stars and chefs, follow People Food on Facebook. Scarlett Johansson’s Salted Caramel & Chocolate Hazelnut Popcorn ¾ cup light brown sugar½ cup unsalted butter¼ cup light corn syrup½ tbsp. kosher salt1 tsp. vanilla extract½ tsp. baking soda¾ cup hazelnut-chocolate spread10 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: 6Active time: 30 minutesTotal time: 35 minutes