Apple Butterscotch

Made with brown sugar and molasses, butterscotch blends caramel, butter and a hint of salt. Add cinnamon-encrusted apples and a handful of popcorn for October’s autumnal drop—Apple Butterscotch.

Invented in 1851 by S. Parkinson & Son’s of Doncaster, butterscotch was popularized by Queen Victoria herself. Etymologically “scotch” comes from the verb ‘to scorch’… as in scorched earth.

Once found in every candy shop across the globe; now superseded by salted caramel and pumpkin spice—I wanted to restore butterscotch to its former fall glory. So I paired with sweet, chewy apples. And added almonds, coconut and—yes you heard it right—popcorn. All caramelized in maple syrup and honey and baked until brittle and crunchy.

Scorched earth? More like scorched dessert. Meet Flavor 46—