New popcorn flavor alert! Hot toddy and caramel popcorn meet to create this unforgettable and cozy hot toddy caramel popcorn. Is there anything better than a boozy cocktail-inspired caramel popcorn?
I’m sure you can’t wait to read on about hot toddys, caramel popcorn, and a little bakery/bar in New York.
One book I recently was most excited about was Butter & Scotch. Butter & Scotch is actually a bar and bakery. Yes, you read that right. A bar and bakery. They are in Brooklyn, NY anddddd they even have an online shop and can deliver within the U.S. Sadly, you can’t order cocktails to be delivered. I checked.
Anyway, they have an incredible bar, and desserts that are rich, decadent, and often very boozy. Their cookbook is a definite reflection of that. They share a lot of their signature drinks, plus a few extras. They also include cocktail and dessert pairings and many of their desserts are directly influenced by their best cocktails. I mean, a negroni pie? Mind freaking blown. They also have a selection of caramel popcorn flavors that are cocktail-inspired. The one that drew me in the most was the hot toddy caramel popcorn. I’ve been obsessed with hot toddys for a couple of years and eating hot toddy caramel popcorn is the best thing I have ever done.
The flavors are so warm and inviting. It isn’t overpowered by the taste of bourbon. Instead it plays nicely with the honey and spices. I was most surprised by the saltiness. It isn’t labeled as a salted caramel, but it certainly is. I love that it adds more depth and the salty sweetness makes it so irresistible.
If you are into delicious cocktails and cocktail inspired desserts, I don’t think there is a book that you will love more that Butter & Scotch.
- 1 cup granulated sugar
- ½ cup (1 stick) unsalted butter
- ¼ cup honey
- ¼ teaspoon baking soda
- 3 tablespoons bourbon
- zest of one lemon
- 2 teaspoons kosher salt
- 1½ teaspoons ground cinnamon
- 14 cups popped popcorn
- Preheat the oven to 325 degrees F. Grease two baking sheets.
- Add the sugar, butter, and honey together in a very large, heavy pot. Stir until the butter is melted and the ingredients are well mixed together..
- Cook without stirring, until the mixture is a medium amber color. You can clean away any sugar crystals on the side of the pot with a wet pastry brush. Once it reaches the amber color, immediately remove from heat.
- Whisk in the baking soda, then immediately whisk in the bourbon, lemon zest, salt, and cinnamon. Stir well, but carefully as the mixture will bubble and sputter a lot. Sometimes I like to wear an oven mitt on my stirring hand for extra protection.
- Add in the popcorn, mixing well to evenly distribute the caramel onto the popcorn. I recommend using two heatproof spatulas to do the job.
- Spread the popcorn on both baking sheets in a single layer. Bake for 20 minutes, stirring every 10 minutes.
- Store in an airtight bag for up to five weeks.