Honey Caramel Apples Food
HONEY CARAMEL APPLES
When caramel apple season arrives, we roll apples in salted pecans and drizzle them with homemade fudge. For a different crunch factor, use honey-roasted peanuts. -Cori Cooper, Flagstaff, Arizona
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine whipping cream and honey over medium heat. Bring to a boil; reduce heat and simmer until thermometer reads 260°, about 30 minutes. Remove from heat; allow to thicken 5-7 minutes, stirring occasionally., Meanwhile, insert a wooden pop stick into the core of each apple. Dip apples in caramel mixture, rolling to coat evenly. If desired, roll in honey-roasted peanuts. Place on waxed paper; refrigerate or store in a cool location until caramel is set, about 30 minutes.
Nutrition Facts : Calories 386 calories, Fat 15g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 19mg sodium, Carbohydrate 68g carbohydrate (63g sugars, Fiber 4g fiber), Protein 1g protein.
CARAMEL APPLE COCONUT DESSERT
Make and share this Caramel Apple Coconut Dessert recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400f degrees.
- In a small bowl, stir together, brown sugar, honey, cinnamon, salt and coconut milk.
- Place apple slices in a 4 cup casserole with a lid; pour brown sugar mix over apples and stir to coat.
- Sprinkle coconut over and mix in; put the lid on and bake for 30 minutes.
Nutrition Facts : Calories 298.9, Fat 12.6, SaturatedFat 10.9, Sodium 50.6, Carbohydrate 51, Fiber 8.4, Sugar 39.6, Protein 1.9
CARAMEL APPLE CRISP
Recipe from Pillsbury. Baking apples are best. I would use something like Granny Smith, Cortlands, Jonathans, Empires, Yellow Delicious, Honey Crisp, Ida Reds or Winesap (Winesap are my favorite and are usually found late season during October). I would avoid such apples as Red Delicious or Macintosh. They are great for eating but fall apart when cooked. And one of my secrets is to make a blend of baking apples, so the flavors are more well rounded and less one dimensional. Some apples, such as the Granny Smith, have that nice bite to them but are short on sweetness other apples have and aren't that great by themselves.
Provided by PalatablePastime
Categories Pie
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Grease an oblong 9x13-inch cake pan and set aside.
- In a mixing bowl, stir together the cake mix, oats, pecans, cinnamon and butter until crumbly (as you would for making streusel).
- Mix in the apples and spread into the cake pan.
- Bake for 45-50 minutes or until the top is golden brown. The color is more important than the cooking time since ovens can vary slightly and the baking times are an estimate.
- Warm caramel in a Pyrex cup in the microwave 10 seconds or until hot.
- Drizzle over crisp.
- Serve crisp warm with sugar-free ice cream.
Nutrition Facts : Calories 436.9, Fat 20.9, SaturatedFat 7.3, Cholesterol 25.5, Sodium 451.2, Carbohydrate 61.3, Fiber 4, Sugar 30.6, Protein 4.1
HONEY-CARAMEL ICE CREAM SUNDAES WITH APPLES
Provided by Kate Higgins
Categories Kid-Friendly Frozen Dessert Apple Honey Bon Appétit Small Plates
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For sauce:
- Stir sugar, cream, butter, honey, and 3 tablespoons water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; bring syrup to boil. Add spices, pinch of salt, and pinch of black pepper, shaking pan to blend. Boil without stirring until sauce coats spoon, about 3 minutes. Remove from heat; stir in vanilla. DO AHEAD: Can be made 1 week ahead. Cool, cover, and chill. Rewarm before using.
- For apples:
- Melt butter in large skillet over medium-high heat. Add apples; sprinkle with sugar. Sauté apples until tender and brown in spots, about 12 minutes.
- Scoop ice cream into dishes. Top with sauce, apples, and pecans, if using.
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- Whisk honey, cream, butter and salt in a heavy-bottomed saucepan over medium-high heat until it begins to bubble, then immediately reduce the heat to medium. Stir in food coloring, adjusting the volume to match the intensity of color you like.
- Continue to whisk the caramel frequently to prevent scorching and to prevent it from bubbling up and out of of your saucepan. Continue to cook until the caramel reaches a temperature of 260 F (about 25 minutes). The caramel should be a rich brown or red-brown if you also used food coloring; the bubbles should be small and should uniformly cover the surface of the pan and the caramel should be thickened.
- Prepare an ice bath. Then pour the hot caramel into a mixing bowl and place the bowl in the ice bath, taking care not to splash water into the hot caramel. Stir the caramel until it is uniformly cooled and it begins to thicken just a bit.
- Plunge a wooden stick or dowel into the core of your apples and roll them, one by one, in the caramel until uniformly coated. Roll them in chopped pecans and place them on a piece of parchment paper to cool completely before serving.
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