Maple bacon caramel apples wrap crisp orchard apples in a silky coconut-maple caramel, then roll them in crunchy bacon and roasted almonds. A spoonful of bacon grease gives the caramel a smoky, salty edge no store-bought version can match. Chill the apples right after dipping so the toppings stay put.
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 (35°F). 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 (150°C). 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.
More Recipes You'll Love
Pro Tips
- Cook the caramel to a full 300F before dipping - under-reduced caramel slides off the apple no matter how long you chill it.
- Dry the apples thoroughly after washing; any water left on the skin keeps the caramel from gripping.
- Pick tart, firm apples like Granny Smith so the smoky-sweet caramel has something to balance against.
- Break the bacon into small, even pieces so it clings to the curves instead of tumbling off on the first bite.
Frequently Asked Questions
Can I make maple bacon caramel apples ahead of time?
Yes - they keep in the refrigerator for up to a week, though the bacon-almond coating is at its crispest on day one.
What can I use instead of bacon grease in the caramel?
Leave it out and the caramel still sets fine, but you lose the smoky note, so add a small pinch of smoked sea salt to compensate.
Why did my caramel slide off the apples?
Waxy or wet apple skin is almost always the culprit. Scrub the apples well, dry them completely, and dip while the caramel is still hot and fluid.
Recipe Card
Ingredients
Method
- 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.
