The Holiday Caramel Popcorn Gift

Ok, so every year we work together to create a food gift for all our neighbors and many of our friends and family. This year we’re excited to be making lots of batches of caramel popcorn. Carrie Lipps, an intern at the farm came up with this awesome recipe. Find some cute jars to put the popcorn in and decorate with your favorite ribbons and cards!

FTF Goat’s Milk Caramel Popcorn
This recipe makes approximately 3-4 quarts of deliciously crunchy caramel popcorn and makes a great holiday gift!


3 tablespoons vegetable oil

3/4 cups popcorn kernels

1 8oz jar of your favorite flavor of FTF caramel
salt, optional
Heavy-bottomed pot with lid
Baking pan lined with parchment paper
Rubber spatula
1. Preheat oven to 200 degrees.
2.  Add the oil to the heavy-bottomed pot over medium-high heat.
3. Add 3 kernels of popcorn.
4.  When one or more of the kernels pops, add remaining kernels and cover pot with lid.
5. Gently shake or tilt pot over the heat to keep kernels moving so they don’t burn.
6. After a few minutes you will start to hear lots of popping sounds.  Keep shaking the pot until most kernels have popped and popping sounds have slowed or stopped.  Do not remove the lid unless you want a room full of popcorn!
7. Turn off heat, keep lid on and continue to shake for a few seconds as the last few straggling kernels pop.
8. Transfer popcorn to another bowl and sprinkle with salt to taste, if desired.
9. While the pot is still warm, pour half a jar of caramel into the pot, add half of the popcorn and stir to coat.  Add more popcorn and more caramel until all popcorn is evenly covered.
10. Line a baking sheet with parchment paper.
11.  Spread caramel-popcorn mixture on parchment paper with a spatula, breaking up clumps to promote even drying in the oven which will result in a deliciously crunchy finished product!
12.  Bake popcorn for 40 min, stirring twice.
13.  Remove pan from oven, allow popcorn to cool as long as you can stand it, then enjoy!

Recipe: Goat’s Milk Caramel Pecan Pie to Die For

Insta-pecan pie
Recipe by former Fat Toad Farm Intern and baker extraordinaire Geneva Wrona
For the crust
1/3 c. chilled butter plus chilled lard (I do about half and half, but any proportion will work)
1 c. flour
1 T. powdered sugar (optional)
1 T. apple cider vinegar
2 or more T. ice water
(Obviously you can also use a store-bought crust if you’re short on time or just feeling lazy.)
Preheat oven to 400 degrees F.  Use your fingers to work the flour and powdered sugar into the cold butter/lard until you have a relatively uniform, crumbly mixture. Make a “well” in the middle of the mixture and pour the vinegar plus 1 T. ice water into the well. Use one finger to incorporate the liquid, starting from the center of the well and working outward. Add ice water 1 T. at a time until you have a dough that holds together in a ball, but does not stick to your hands. If it is too crumbly, add ice water 1 t. at a time. If it is too sticky, add flour 1 T. at a time. This dough can be made ahead of time and stored in the refrigerator for several days, or in the freezer for several weeks. Form the dough into a disk and roll out on a floured surface. Place the crust into a greased 9″ pie dish and prick the bottom several times with a fork.
For the filling
1 c. brown sugar
1/4 c. white sugar
1/2 t. fine grain sea salt
1/2 c. butter, melted
1/4 c. boiling water
4 eggs, beaten well
1 T. goat’s milk (or any kind of milk)
1 1/2 t. vanilla extract OR bourbon
2 c. raw pecans
1/4 c. of your favorite flavor of Fat Toad Farm Goat’s Milk Caramel, plus about 1/4 c. more for drizzling on top
Mix the brown sugar, white sugar, salt and melted butter. Add the boiling water. Stir until sugar and salt dissolve. Add the beaten eggs and milk, and mix well. If you want a very boozy-tasting pie, add 1 1/2 t. bourbon. Otherwise, add 1 1/2 t. vanilla extract. I prefer the bourbon. Mix in the pecans. Spread 1/4 c. caramel on bottom of prepared crust. Heat up the caramel first if it helps to spread it. Pour the filling into the crust and bake at 400 degrees F for 10 minutes, and then reduce the heat to 350. Bake about 30 minutes more, or until the pie puffs up, and a knife inserted into the center comes out relatively clean. Cool the pie for at least two hours. Before serving, drizzle about 1/4 c. more caramel on top. It helps to heat up the caramel for this step as well. Try putting it in the microwave for about 20 seconds.



Salted Bourbon Caramel Pecan Bars

Salted Bourbon Caramel Pecan Bars


  • 1 1/2 cups  all purpose flour
  • 2/3 cup  brown sugar
  • 1 & 1/2 sticks  cold unsalted butter
  • 1/2 teaspoon salt
  • 3 cups chopped pecans
  • 1 & 1/2 sticksbutter
  • 1 8 oz jar Fat Toad Farm Salted Bourbon Caramel
  • 2 Tbsp Brown Sugar

Cooking Directions

The base:

  1. Preheat oven to 350 degrees.
  2. Cut ingredients together in food processor, blend in 2 Tablespoons cold water to make dough hold together. Be sure to be careful on quantities so the mixture is not too wet. You do not want it to stick to your fingers.
  3. Press dough into a foil-lined 9 x 12 pan (foil should extend beyond edge of pan by a few inches and be sure to use sturdy foil – you will lift the baked bars out of the pan by the edges of the foil).
  4. Bake the crust at 350 for 20 – 25 minutes

The topping:

  1. Blend together butter, caramel and brown sugar, then combine butter and caramel mixture with pecans.
  2. Spread on top of crust. Bake 35 minutes. Remove from oven and allow to cool for 10 minutes. Lift bars out of the pan by tinfoil edges and place on a cutting board to cool further – another 30 minutes-ish. Cut and serve!

Recipe: Banana Cream Pie with Fat Toad Farm Salted Bourbon Caramel

Adapted from Bon Appetit

Peanut Shortbread Crust
1 1/4 cups unsalted, dry-roasted peanuts
1/2 cup all-purpose flour
1/2 tsp. kosher salt
1/4 tsp. baking soda
1/4 cup (packed) light brown sugar
1/4 cup sugar
2 Tbsp.(1/4 stick) unsalted butter, room temperature
1 egg yolk
Vanilla Pastry Cream
2 cups whole milk
3/4 cup heavy cream
1/2 cup sugar
3 Tbsp. cornstarch
2 Tbsp. all-purpose flour
1/4 tsp. kosher salt
5 large egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into1/2″ cubes
1 tsp. vanilla extract
3/4 cup heavy cream, divided
2 Tbsp. powdered sugar
3 ripe bananas
1/2 cup Fat Toad Farm Salted Bourbon Caramel
Equipment: A 9″ pie dish
Peanut Crust: Preheat oven to 350 degrees. Pulse peanuts in a food processor until coarsely ground. Transfer 1/4 cup ground nuts to a small bowl; cover and set aside for garnish. Pulse remaining peanuts until peanut butter forms, about 2 minutes.
Whisk flour, salt, and baking soda in a medium bowl. Using an electric mixer, beat both sugars, peanut butter, and butter until well combined and mixture resembles wet sand, 2-3 minutes. Beat in egg yolk and vanilla, occasionally scraping down sides of bowl, until well blended, about 3 minutes (mixture will be clumpy). Gradually add dry ingredients; beat just to combine (mixture will be crumbly; do not overmix or crust will be tough). Gather dough with your hands, place in pie dish, and press evenly onto bottom and up sides of dish. Bake until edges are deep golden brown, 15-17 minutes. Let cool on a wire rack. Can be made up to 2 days ahead. Cover tightly.
Vanilla Pastry Cream: Bring milk and cream to a simmer in a medium saucepan. Meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. Add egg yolks; whisk until smooth (mixture will be very thick). Whisking constantly, gradually add milk mixture to yolk mixture. Return to saucepan and cook over medium-low heat, whisking constantly, until thick, 2-3 minutes. Transfer to a blender with butter and vanilla. Puree until smooth, 1-2 minutes. Transfer to a medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours. Can be made up to 2 days ahead.
Assembly: Using an electric mixer or whisk, beat 1/2 cup cream and powdered sugar until medium-stiff peaks form. Cover and chill.
Spread 1/4 cup vanilla pastry cream evenly over bottom of peanut crust. Slice bananas into 1/4″-thick rounds. Layer half of the bananas over pastry cream. Top with 1 1/2 cups pastry cream. Arrange remaining bananas over; top bananas with remaining pastry cream. Whip remaining cream and put on top with reserved ground peanuts. Drizzle with Salted Bourbon Caramel.

Gingersnaps with Salted Bourbon Caramel and Vanilla Ice Cream

This is one of our favorite desserts – both because it is delicious and super easy!


  • Fat Toad Farm Salted Bourbon Caramel Sauce
  • Gingersnap cookies
  • Vanilla Ice Cream


  • Crack open a box of gingersnaps and arrange beautifully on a sweet little plate (if you’re feeling aggressively “bakey” – see the tasty gingersnap cookie recipe below)
  • Spread caramel over snaps
  • Top with creamy vanilla ice cream
  • Dig In!
Gingersnap Cookies  (Borrowed from Cherry Tea Cakes)
¼ cup unsalted butter
1 2/3 cups sugar
1 ½ eggs **yeah, I mean it too.
½ cup molasses
1 tablespoon white vinegar
3 1/8 cups bread flour
1 tablespoon baking soda
2 teaspoons ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground cardamom
Vanilla sugar or regular sugar
Using the dough hook at low speed, mix the butter and sugar together until well combined. Add in the eggs, molasses, and vinegar.
Sift together the flour, baking soda, ginger, cinnamon, cloves, and cardamom. Add to the butter mixture and mix on low speed just until combined.
Preheat oven to 375 F.
Divide the dough into two eighteen inch long logs and wrap in parchment paper. Refrigerate until firm.
Cut each rope into 30 pieces. Form the pieces into round balls and press the balls in the vanilla sugar (or regular sugar) to cover the tops. Place the cookies sugar-side up on sheet pans lined with baking paper or silpats.
Bake until light brown on top but still soft in the center, approximately 10 minutes.

Salted Bourbon Caramel Brownies



  • Gather ingredients for a double batch of your favorite brownie recipe – we love Martha Stewart’s Ultimate Brownies – yummo! If you’re really in a rush (aka “Ma! I need to bring brownies into school tomorrow morning!”) you can also use a couple of boxes of store bought brownie mix – we won’t tell.
  • Spread 1/3 of the batter in the bottom of a greased baking pan and bake for 10 minutes or until reasonably solid – you should be able to spread caramel sauce evenly on top of the brownie later.
  • Remove from oven and spread caramel evenly on top of the bottom brownie layer.  Pour remaining brownie batter on top of the caramel layer – the more evenly you can pour the batter over caramel on the first shot the better, the more you need to spread the brownie batter the more likely it is to get mixed up with the caramel layer – which is totally fine but not quite as perfectly pretty. :)
  •  Return to the oven and bake for another 20-30 minutes or until a knife comes out clean.
  • Allow to cool before cutting and devouring.