Peanut Butter & Honey-Caramel Dipped Apples


I have a confession to make. I have owned a candy thermometer for close to 8 years and I've never used it...until now.  I had set out to make a gluten free, refined sugar free, dairy free peanut butter fudge. After the fourth attempt I was ready to give up. Oh don't get me wrong it tasted great, but it was just too soft to call fudge.  Then I had a moment of inspiration while cutting an apple for my daughter and Peanut Butter & Honey-Caramel Dipped Apples were born!

If you're planning on entertaining guests, need a treat for the neighbors, or just want something to satisfy your sweet tooth that won't go against your New Years resolutions -- this is it! This clean-eating caramel is made with only THREE INGREDIENTS! A candy thermometer isn't absolutely necessary, but is very helpful if you have one.

 

Peanut Butter & Honey Caramel Dipped Apples

  • 4-5 apples, sliced and rubbed with lemon juice (to prevent browning)
  • Your favorite chopped nuts (almond, pecan, walnut, hazelnut, or macadamia nut work good)
  • 1 cup coconut milk cream (Put a can of coconut milk in the fridge. The cream will separate from the water. Just scoop out the white cream with a spoon and reserve the rest for Thai Coconut Curry with Shrimp
  • 3/4  cup raw wild honey 
  • 1 cup peanut butter, unsweetened 


In a saucepan heat coconut milk cream and honey together. Bring to a boil, stirring often to keep it from burning on the bottom. Boil for about 20 minutes or until your candy thermometer reads 235-240 F (soft ball stage). Add in the PB and stir into the boiling nectar until well incorporated. Remove from  heat and allow to cool on the stove for about 10 minutes. Slice your apples and dip in the hot PB honey-caramel. Roll the dipped apple slices in chopped nut of choice. Set on a wax paper lined baking sheet and put in the fridge to cool completely. Go straight from the fridge to the serving tray and enjoy a delicious and healthy treat!

 

Enjoy!

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Monday, 20 August 2018

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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