If you haven’t tried making caramel sauce yet, here is another opportunity to do so. With the abundance of apples, and so many kinds, and it being a Halloween weekend, I thought I’d add a quick post about caramel apples, with an added touch of roasted nuts for a bit more decadence.
For the caramel sauce, you have the option of making it with heavy cream, or try coconut or almond milk. I’ve also made it with regular cow’s milk. When you use the lighter milks, the caramel doesn’t get as thick as when using heavy cream. You’re choice.
If you don’t like eating apples on a stick, you can cut each apple into slices, and then dip the skin side of each slice in the caramel sauce, then in the nuts (or other fun stuff, like chocolate and sprinkles), and then place on parchment paper and cover until you’re ready to eat them.
Besides the ingredients for the caramel sauce, here’s a list of the supporting materials:
- apples (I used honey crisp, but any crunchy apple will work)
- parchment paper or a non-stick surface or mat
- Popsicle sticks (or other stick to insert in the center of each caramel apple)
- chopped, roasted nuts (I chopped up slivered almonds)
- Insert a Popsicle stick into the top of each apple (where the stem is).
- Make the caramel sauce.
- While the sauce is still in a somewhat liquid state, cooled but not totally cooled (and you can reheat it to get back to this state), roll each apple through the caramel sauce and then place it on the parchment paper to cool. You want roll it while the caramel is still in a liquid state but not too hot that it slides right off the apple. You can test one out to see if you’re ready.