This is a question with answer options. Goal: How do I make a caramel to eat with a nutella mousse?

Which of the following methods is more reasonable for accomplishing this goal?

OPTIONS:
1). Pour sugar in a saucepan and let it caramelize on medium heat. Do not stir it until the sugar is completely dissolved. Pour the caramel onto a piece of parchment paper. Let it cool, then break it up in a mortar or using a cutting board, until it's like powder..
2). Pour sugar in a saucepan and let it caramelize on medium heat. Do not stir it until the sugar is completely dissolved. Pour the caramel onto a piece of parchment paper. Let it cool, then break it up in a mortar or using a food processor, until it's like powder.....I think the answer is
2).