Last weekend, Eric and I went to a local orchard with our friends Amanda and Jordan. It was one of those quintessential fall days, and being at the top of a mountain picking apples only made it more so. We picked several apples of a few different varieties, but I’m most excited about the Albermarle Pippin ones because they were supposedly Thomas Jefferson’s favorite. I couldn’t bring myself to dip them in caramel, though, and decided to make these caramel apples with the Granny Smith variety instead. You’ll definitely be seeing more apple recipes from me in the near future.
I adore Halloween, and I couldn’t let this one pass without sharing at least one Halloween recipe. While caramel apples are delicious anytime, their decadence fits in well with all the candy and desserts floating around this time of year. This was my first time using honey to make caramel, and let me tell you – it was fabulous. I like honey and apples together already, and this combination just cemented that for me. The mild honey flavor comes through, making this caramel taste unlike any I’ve tried previously. These are relatively easy to make, but you have to make sure you get the caramel to just the right temperature so that it will stick to the apples. I originally planned to dip the finished apples in chocolate and roll them in nuts, but the caramel tasted so delicious on its own that I decided to only dip a few in chocolate.