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Maple Bacon Caramel Apples

Sep 9, 2020 | Sweets and Treats

A little bacon grease gives this caramel a smoky, salty edge. Chill the apples immediately after dipping to prevent the toppings from running off.

Yields: 4 caramel apples

½ c. organic coconut cream

1 c. organic grade B maple syrup

½ t. sea salt

2 t. vanilla extract

1 T. bacon grease

4 medium organic apples, washed

4 thick-sliced grass-fed bacon, cooked crisp

½ c. roasted almonds, chopped fine

4 skewers

Directions:

Combine coconut cream, maple syrup, and sea salt in a wide-bottom saucepan. Bring to a simmer over medium heat and cook until caramel has reduced by half and reaches 300F. Remove from heat and whisk in vanilla extract and reserved bacon grease.

Have a parchment lined plate ready. Remove any stems from the apples and place a skewer down the center from the top.

Pour the hot caramel into a deep cup, wide enough for dipping the apples. Break up bacon into small pieces and mix with the chopped almonds in a wide, shallow dish. Dip each apple into the caramel, allowing excess caramel to drip off. Roll the dipped apple in the bacon/almond mix. Set onto the parchment. Working quickly, continue with the remaining apples.

Place the plate in a freezer to set the caramel (this will help to keep the caramel from running off the apples) for 30 minutes. Remove and serve. Store in the refrigerator for up to a week.

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