A Halloween Treat: Caramel Roasted Almonds

Ingredients:
1 lb of whole roasted almonds (unsalted)
1 8 oz jar of Fat Toad Farm Salted Bourbon Caramel (or your favorite flavor!)
1 Tablespoon of sea salt

Directions:
Preheat oven to 325. In a medium bowl, use a spoon to mix a little over half of the jar of caramel (or 4 oz) in with the almonds until they are evenly covered. Sprinkle in the salt while mixing. Spread almonds evenly on parchment paper and bake in the oven for 20-25 minutes stirring every 5 minutes. Watch closely so that the caramel gets crispy but does not burn.  Let cool and remove from parchment paper. Serve as a delicious snack for Halloween!!

 

 

 

Introducing our NEW Vermont Maple Goat’s Milk Caramel

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Being a Vermont business, we have long been asked when we would be coming out with a maple caramel. Well the time has finally arrived! This collaboration brings together Fat Toad Farm and our friends at Cold Hollow Cider Mill! Just as we start seeing the caramel turn a nice golden brown, we stir in Cold Hollow Pure Vermont Maple Syrup and watch as this amber-colored beauty mixes perfectly into our velvety goat’s milk caramel. Trust us, a little (or big!) drizzle on your pancakes, apple tarts and/or pumpkin pies will leave you with a smile on your face and most likely an empty jar! SHOP NOW!

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Recipe adapted from The King Arthur Flour 200th Anniversary Cookbook

Time: 20 minutes         Yield: 15 pancakes (depending on size)

Ingredients:

4 cups King Arthur Unbleached All-Purpose Flour

2 to 4 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon baking soda

4 eggs

1 quart buttermilk or yogurt

1/2 cup (1 stick) melted butter or vegetable oil (optional)

Topping:

8oz Fat Toad Farm Vermont Maple Caramel Sauce

Directions:

In a large bowl, mix the dry ingredients thoroughly.

In a second bowl, mix the buttermilk and melted butter (or oil) together. Separate the eggs setting the whites aside to fold in later and add only the yolks to the buttermilk and butter mixture. Take about 20 seconds and blend this mixture into the dry ingredients. Finally, in a separate bowl, beat the egg whites that you set aside until they form stiff peaks and fold them into the mixture.

Heat up your griddle and pour about a quarter cup of the mixture for each pancake leaving enough space for them to expand. Turn them when the bubbles on the top surface pop and don’t fill in. The second side takes only half the amount of time needed to cook the first.

Serve them up with a healthy drizzle of Fat Toad Farm Vermont Maple Caramel Sauce and be prepared to lick your plate clean!

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Martha Stewart’s American Made Finalists

Yelp Event

We made the list! Ten Vermont companies are finalists in the Martha Stewart American Made contest. The contest honors, “makers, small-business owners, and creative entrepreneurs in the fields of crafts, design, food, and style.”  On-line voting for your favorite producers goes from September 15th – October 13th! Check out our page to vote! Learn more in the Burlington Free Press article and join us this Friday for the Yelp event in Burlington, Vermont.

Winding Down

It’s fall here. What more can I say? My dog is now sitting on my feet most hours of the day warming them, we’ve come and gone to the Tunbridge Fair to watch the horse-pull and the bucks smell! Breeding season is just around the corner and that means both the males and females are already starting to act squirrely!

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