Vanilla Bean Caramel Apples

As the days get shorter and the nights get colder, I'm finally getting used to fall. I've equipped myself with some comfy sweaters, some chunky scarves and a wicked pair of black leather booties. I'm set. Since the weather here has confined me to the indoors for the most part, my kitchen has been put to good use in the last few weeks. Thanksgiving came and went, Halloween slipped right past and now suddenly everything is Christmas! I am nowhere near ready for that. So to keep the fall spirit going, the next few recipes are going to be filled with everything I love about fall baking. Christmas cookies can wait!

Caramel apples used to be one of my biggest weaknesses. Every trip to the fair warranted a candy apple, no questions asked. In recent years, spending time with my cousin Sam, who is practically my sister, meant that every time we passed a Rocky Mountain Chocolate Factory meant we were getting caramel apples. As of late, my caramel sweet tooth has faded, but these sweet treats are a healthier (and tastier, if I do say so myself) little blast from the past that makes for a fun fall afternoon with friends. The caramel in this recipe can be (and will be!) used for many other recipes and treats to come, but this small batch makes 2-4 apples. The addition of the vanilla bean makes for a more mature adult caramel, as the seeds pop and give the caramel texture and flavour that generic corn syrup and vanilla extract can't really compete with. So call up your friends and make sure to have them bring a boat load of toppings to create fun crunchy apples! Happy Caramel Appleing :) 

Special Equipment needed * Candy Thermometer

Paleo Caramel

(Covers 2-4 apples)

3/4 cup coconut sugar

5 tbs coconut milk (not just the cream, but thick is ok)

1 1/2 tbs  grass fed butter

1 tsp Himalayan Pink Salt

3 tbs honey

Vanilla bean, split and scraped

In a small sauce pan, mix all ingredients. Place over medium-high heat and stir until mixture is bubbling and boiling. Reduce head to medium and attach candy thermometer. Let sit, stirring occasionally, until the caramel reaches 240 degrees. Remove from heat and pour into a small glass bowl.  

If using immediately, let the mixture cool until the bubbles have settled and the caramel has thickened. Roll apples in caramel and extra goodies if so desired. Let set on parchment paper. 

If using caramel later, caramel keeps uncovered at room temp for 2 days.  To reheat, place the glass bowl in a saucepan filled partially with water over low-medium heat. Caramel will soften in a few minutes, making for easy apple dipping. 

*Optional topping combos*

English Toffee - Chopped slivered almonds, chopped dark chocolate 

Tiger - Dip in dark chocolate, then swirl white chocolate on top

Coco-Caramel - Tip bottom of caramel apple in shredded coconut,  roll sides in chocolate shavings