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.
