Sweet chewy caramel and crispy apples make a great combination. Use this Pahrump Honey recipe to make your own. Another plus for this recipe is the use of Pahrump raw honey instead of white sugar to make the caramel. Ingredients:
1. After washing the apples, insert a wooden stick into each one and place them on a parchment paper lined baking sheet.
Now it’s a good idea to chill them for an hour or so. You don’t have to but chilled apples are easier to coat with honey caramel.
2. In a large saucepan combine the heavy cream and Pahrump honey. Heat to a low boil, then reduce to simmer -stirring frequently. Continue until mixture reaches about 260° F.
This will take 20-30 minutes depending on the temperature of the stove. Watch carefully to prevent scorching in the bottom of the pan.
When the caramel is ready, remove from heat and allow to cool for just a few minutes.
3. Dip each chilled apple in the caramel and roll to coat the sides. Lift caramel coated apples from pot and roll in chopped nuts of your choice: pecans, peanuts, walnuts etc.
4. Now, sit them on parchment paper or wax lined tray to cool. You can put them back in the refrigerator if the weather is warm.
If you have a problem with too much of the coating running off – either you did not cook this mix long enough or you are fighting humid weather.
This does tend to be thinner than some types of caramel. You can dip apples twice or let the mixture cool a bit longer before you start dipping.
Once the apples are chilled and set, wrap tightly with plastic wrap and store in the refrigerator.
