This recipe originally appeared in the Fall 2014 issue of Cottage Life, available at newsstands now.
This autumn treat—not just for kids!—is from The Beekman 1802 Heirloom Dessert Cookbook. You know the authors, Brent Ridge and Josh Kilmer-Purcell, as The Fabulous Beekman Boys on the Cottage Life channel.
Caramel Apples
- Softened butter for foil
- 4 Popsicle sticks or bamboo skewers
- 4 small apples
- 1 cup sugar (250 ml)
- 1/4 cup maple syrup or honey (60 ml)
- 1/3 cup water (75 ml)
- 1/2 tsp salt (2 ml)
- 1/4 tsp cinnamon (1 ml)
- 2 tbsp unsalted butter (30 ml)
- 1 cup salted peanuts, coarsely chopped (250 ml)
1. Line a cookie sheet with lightly buttered foil. Insert a Popsicle stick or bamboo skewer into the stem end of each apple.
2. In a large saucepan, bring a couple of inches of water to a simmer. In a medium saucepan over medium heat, combine sugar, maple syrup or honey, water, salt, and cinnamon. Bring to a boil, brushing the side of the pan with a damp brush to prevent crystals from forming. Add butter and cook, without stirring, until a candy thermometer reaches 300°F (150°C) or syrup is at the hard crack stage.
3. Set the caramel pan into the pan of simmering water (to prevent caramel from hardening). Quickly dip each apple into caramel (be careful—the caramel is hot), roll in nuts to coat, and set on buttered foil to cool. Repeat with remaining apples.TIP: Instead of peanuts, try pistachios and other nuts, crushed cookies or pretzels, lightly toasted sesame seeds, or 1 part chopped candied ginger to 2 parts unsweetened desiccated coconut.
