Halloween is fast upon us, and that usually means — among other things — an evening to indulge in a few not-so-healthy sweets that remind you of your childhood. Why not try an adult treat this year for your Halloween celebration" This Dark & Stormy Caramel Corn was developed by Keavy Landreth and Allison Kave, the mastermind bakers behind Butter & Scotch, the new “bar and bakery of your dreams,” and comes from their new cookbook Butter & Scotch. It’s inspired by one of my favorite cocktails, the Dark & Stormy, and will definitely be my go-to snack for movie night from now on! —Kristina
Why Keavy and Allison love this recipe: We love this recipe for so many reasons. It’s one of the first creations that we developed together when we started Butter & Scotch, it’s salty and snacky and utterly addictive, and somehow it kinda tastes like Froot Loops""" The combination of fresh ginger, lime, and dark rum has a proven track record in cocktails, and this popcorn proves it works perfectly in the snack realm as well!
Photography by Molly Landreth and Jenny Riffle; from Butter & Scotch, ABRAMS, 2016
Dark & Stormy Caramel Corn
Makes approximately 14 cups (210g)
This is a flavor joyride: The lime zest hits you right away, while the ginger comes on strong at the end. It?s really important to use fresh ginger when making this caramel corn; the flavor is so much brighter and gives the corn a little kick. We also use Gosling?s Black Seal Rum, which is the trademark rum of all Dark & Stormy cocktails, and gives it that creamy vanilla note that perfectly complements the other bold flavors happening here.
— 1 cup (200g) sugar
— ½ cup (1 stick / 115g) unsalted butter
— ¼ cup (60ml) light corn syrup (see note below)
— ¼ teaspoon baking soda
— 3 tablespoons dark rum (we like Gosling?s Black Seal Rum)
— 1 tablespoon grated peeled f...