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Tonight is strictly stovetop, no ovens allowed. And just a teeny bit boozy.

Full disclosure here, since I don’t want to contribute to anyone’s delinquency other than my own- butterscotch should be made with actual Scotch, and so mine is. And it is really, really tasty! Add a bit of salt, and these treats are perfect for a low-heat morsel.

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1/2 c. (1 stick) unsalted butter
1 c. brown sugar
1 c. sugar
1 1/2 c. light corn syrup
2 Tbsp Scotch whiskey
1/2 c. heavy cream
1 generous tsp. kosher salt
6 c. crispy rice cereal

Lightly coat an 8″ x 8″ cake pan with butter.
Place the butter, sugars, and corn syrup in a heavy-bottomed pot and stir. Over medium-high heat, bring to a boil, stirring occasionally. Allow to boil for four to five minutes. Remove from heat. Slowly add the cream and Scotch and whisk carefully until well combined. Stir in the salt. Add the cereal and with a wooden spoon stir until it is evenly coated. Pour into the prepared cake pan and lightly pack into place. Allow to cool before cutting into pieces.

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Eat with reckless abandon.

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