Honey Caramel Apples

It is officially fall! And we're in the mood for pumpkin, warm coffee drinks, and caramel apples. There's nothing scary about the ingredients in this caramel either. All it takes in brown sugar, cream, butter, and honey– no corn syrup!

To make these treats you will need:

8 apples (choose tart, crunchy varieties like Honeycrisp or Granny Smith) 
8 sticks (popsicle sticks and chopsticks work well)
1 cup heavy cream
1 cup brown sugar
½ cup local honey
4 tablespoons unsalted butter 

Wash apples and dry thoroughly. Combine cream, sugar, honey, and butter in a heavy saucepan. Stir continuously with a wooden spoon over medium heat until sugar dissolves completely and butter is melted. 

Increase heat to medium-high and cook at a rolling boil. Continue to stir slowly until a candy thermometer registers 236°, or until a spoonful of caramel dropped in a bowl of cold water forms a firm little ball. Pour caramel into a metal bowl and cool for 5–10 minutes. 

Line a baking sheet with parchment paper. Push a stick into the stem-end of each apple about 1-2 inches. 

Holding the stick, dip apples one at a time into the caramel, submerging all but at the very top. Lift apple out, allowing excess caramel to drip back into bowl. Turn and hold for several seconds to help set caramel before setting apples on prepared baking sheet. 

Roll some in finely chopped walnuts, sprinkle with chocolate chips, or drizzle with melted chocolate.

Place apples in the fridge to completely set. Apples will keep covered in the fridge for about a week.