Growing up, every Autumn, my mom would take us to Styer’s Orchard, predominantly an apple farm, in Bucks County Pa. We’d play on the vintage ( no longer functioning ) farm machines that dotted around their property, shuffle in the leaves and then bag up some apples to bring home for Mom to make apple sauce. On the way out, they had crates full of freshly made caramel or toffee apples. And you know what I remember of those caramel apples ? Eating the caramel and throwing out the apples. Oh, dear! 🙂
These little babies are a one shot deal and made using green / sour apples. The sourness from the apples breaks away the sweetness and heaviness of the caramel and leaves your palate clean for the next bite. The candied nuts just give that bit of crunch and make the apples look very pretty on their skewers.
- Feel free to use any variety of apple you like best, I’d recommend sticking with a crisp apple.
- You can omit the spices from the caramel if you prefer something more traditional.
- The nuts can be simply out of the bag and chopped, roasted, activated or candied. Do whatever you want and whatever is easiest for you.
- The candied nuts will take the longest to prepare, so start with making them.
200g ( 2 cups ) nuts, soaked 8 hours – overnight, rinsed and drained
75g ( ¾ cup ) coconut sugar
½ tsp crystal salt
- In a food processor blend all ingredients until the nuts have slightly broken down into a large crumble texture.
- Transfer the mix to a teflex lined dehydrator tray and spread into an even layer.
- Dehydrate 10 hours, flip onto a mesh sheet, dry further 10 hours or until dry and crisp. Break into small pieces and store in an airtight container until ready to use.
50g ( ¼ cup ) coconut oil, melted
35g ( 2 tbsp + 2 tsp ) cacao butter, melted
15g ( 1 tbsp ) lucuma powder
15g ( 1 tbsp ) mesquite powder
35g ( ¼ cup ) xylitol
35g ( ¼ cup ) coconut sugar
½ tsp allspice
1 tsp freshly grated ginger
1 tsp cinnamon
½ tsp cardamom powder
( Alternatively, use your favourite Apple Pie Spice mix )
35g ( ¼ cup ) warm water
- In a blender, combine the first set of ingredients on low-med speed.
- With the blender running, slowly drizzle in the warm water and watch it emulsify because it’s fun to watch it go silky smooth and shiny )
- Pop the caramel in the fridge for 10 minutes to thicken up a little bit while you prep the apples.
Spiced Caramel Apples
3 green apples, peeled and balled ( melon baller link )
Water with 1 tbsp lemon juice
- Fill a bowl about ½ way with cold water and add 1 tbsp lemon juice or apple cider vinegar. Place to one side.
- Peel the apples and, using a melon baller, scoop balls of apple and place in the lemon water solution. To get a clean ball shape, press the baller against the apple, press and then twist the baller in a circular motion.
- Once all are apples are complete, pat one at a time dry and insert a toothpick or skewer and dip in the caramel.
- Allow the excess to drip off and then dip the base and sides in candied or activated nuts of your choice and place on a greaseproof paper lined tray.
- Once all are complete, pop in the fridge to fully set.
- They will keep 1 – 2 days in the fridge. I’d avoid freezing them, as the apples will leak water when they are defrosted and not be nice.