This is a sponsored post from Abrams Books and the Abrams Dinner Party.
Last week I did a very informal poll in a video I made for Instagram about this great new cookbook called Butter & Scotch, named for the actual Brooklyn bar and bakery. I asked my viewers which recipe they would like to see on my blog and gave them three choices.
The overwhelming choice was for this Hot Toddy Caramel Corn, made with a good shot of bourbon!
That is what this book and the establishment is Brooklyn is all about. Delicious baked goods and really fantastic cocktails, both meant to be eaten and drank together! Forget salty bar foods, this is all about balancing a sweet dessert with a cocktail that may also be sweet or bitter or both!
This book covers the bases, from pie dough to frosting to cakes and beyond. On the cocktail side, there are recipes for simple syrups and shrubs for making drinks that are out of this world.
I grew up drinking Hot Toddys when I was sick, and to this day I make them when my throat is sore and my nose is stuffy. But now I can make Hot Toddy Caramel Corn, and enjoy it while I sip my liquid Hot Toddy.
Whether I’m sick or not.
Hot Toddy Caramel Corn
- 1 cup sugar
- 1/2 stick unsalted butter
- 1/2 cup clover honey
- 1/4 teaspoon baking soda
- 3 tablespoon bourbon
- 2 teaspoons kosher salt
- zest of 1 lemon
- 1 1/2 teaspoons ground cinnamon
- 14 cups popped popcorn
Preheat the oven to 325° F. Grease two rimmed metal baking sheets and set aside.
In a large heavy-bottomed pot, heat the sugar, butter and honey over medium-high, stirring until they are well incorporated. Cook the caramel until you smell the caramelized sugar and see it turn a light amber/beige color.
Remove the pot from the heat and whisk in the baking soda, then whisk in the bourbon, salt, lemon zest and cinnamon. (be careful, the caramel will release a lot of steam, so guard your hands.)
When all the ingredients are incorporated, fold in the popcorn using a heatproof spatula or wooden spoon. Keep folding, pulling caramel up from the bottom and over the popcorn, until it is well coated.
Spread the popcorn out on the baking sheet and bake for 20 minutes, pulling it out every 5 minutes to fold and toss to better coat the popcorn with caramel. Remove from the oven and let cool completely (this takes about 20 minutes) then serve or seal in airtight bags.
The caramel corn will last up to 5 weeks when kept in an air-tight bag away from humidity.
Full Disclosure: This is a sponsored post from Abrams Books and the Abrams Dinner Party. I may receive compensation in the form of monetary compensation or product compensation in exchange for my review. I believe in reviewing only products that fit my brand and will be beneficial to my readers. All the opinions are my own.