Day 13: Red Hawaiian Caramel

Day 13: Red Hawaiian Caramel 

Red Hawaiian salt infused into our burnt sugar caramel and enrobed in 45% cacao deep milk chocolate. 

Red Alaea Hawaiian sea salt is made by infusing iron and mineral-rich Alaea Volcanic Clay, which gives the salt its extraordinary red color. We blend this salt with our caramelized sugar, enrobe it in 45% cacao milk chocolate, and top it with a hint of dragon fruit.

This sumptuous caramel tastes even more delicious when paired with a hot, spiced beverage- and it is hot toddy season! Our favorite take on the toddy is a dried pear and cinnamon-infused brew mixed with Noy Armenian Brandy.

Approximately 3/4 cup of hot water
1 1/2 ounces of brandy (or whiskey, if you prefer)
3/4 ounce of freshly squeezed lemon juice
Honey, to taste (about 2-3 tablespoons)
Slices of dried pear (or fresh, if you prefer)
1 cinnamon stick

Start by bringing the water to a soft simmer in a kettle or saucepan. While the water warms, pour the brandy, lemon juice, and honey into a mug of your choice. Top with hot water and stir until the honey has completely dissolved. Garnish with a cinnamon stick and pear slices, and serve. If you prefer to make this sans alcohol, a strong brew of hot black tea can replace the need for brandy or whiskey. Cin cin!