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Maple Bacon Caramel Apples – paleo recipe
Stav Kogan

Maple Bacon Caramel Apples

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Servings: 4 servings
Calories: 565
Ingredients Method Nutrition

Ingredients
  

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

Method
 

  1. Combine coconut cream, maple syrup, and sea salt in a wide-bottom saucepan.
  2. Bring to a simmer over medium heat and cook until caramel has reduced by half and reaches 300F.
  3. Remove from heat and whisk in vanilla extract and reserved bacon grease. Have a parchment lined plate ready.
  4. Remove any stems from the apples and place a skewer down the center from the top.
  5. 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.
  6. Dip each apple into the caramel, allowing excess caramel to drip off.
  7. Roll the dipped apple in the bacon/almond mix.
  8. Set onto the parchment.
  9. Working quickly, continue with the remaining apples.
  10. 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.
  11. Remove and serve. Store in the refrigerator for up to a week.

Nutrition

Calories: 565kcalCarbohydrates: 85gProtein: 8gFat: 25g

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