Growing up in New England, apple season has always been a yummy time of year. After a few years in Florida, I had been longing for fresh, crisp, local apples like you wouldn't believe.
Last fall in Portland was a treat--the apples there are luscious! I wasn't sure what to expect in Santa Cruz, but luckily the apples here rock! The local organic farms have plenty of varieties to choose from including my favorite--McIntosh!
Today, Adam and I grabbed something new (the name escapes me) as they were looking too fresh to pass up. Even though they are perfect on their own, I was feeling the need to create this afternoon and a spark of inspiration came in the form of caramel apples. Oh my goodness, these are amazing! Yes, as good as they look! Enjoy!!!
Maple Caramel Apples
For the Maple Caramel
- 1 cup raw cashews
- 1/4 cup water
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- generous pinch of Himalayan salt
- 3/4 cup chopped nuts (I used cashews)
- 1/2 cup sweetened cacao nibs
- 4 apples
- 4 chopsticks
Blend all ingredients in a high speed blender until very smooth. Pour into a bowl. Refrigerate for 3 hours to thicken. Place the chopsticks through the center of the apples. Dip the apples in the caramel and roll around to coat.
Mix ingredients in a medium bowl. Pour onto a plate. Roll the caramel coated apples to coat evenly. Place on a plate and serve. Can be stored in the refrigerator. If you have any leftover caramel and coating, mix them together and freeze for candy!