A successful marriage of tradition with a child-like fascination with making yourself sick on candy.
Pretending you're an adult because you rolled the caramel apple in roasted pumpkin seeds, or Mediterranean fine salt.
You're not fooling anyone.
And by 'you,' I mean me.
This autumn, celebrate by going outdoors. Every Halloween season, we go to a local farm.
Pumpkins, hay rides, corn mazes.
John Deere tractor tricycles, farm animals, hay bale playground.
It's pretty awesome.
And just plain pretty, too.
This Halloween, revel in the little things.
Like sixty degree temperatures, candy corn, and getting caramel on everything.
And I mean, everything.
You can clean it up in November.
(That's when I plan to.)
lollipop sticks (or use wooden throwaway chopsticks, a la The Pioneer Woman)
14 oz. bag of real caramel pieces, unwrapped
4 pats of butter (approx 4 TBSPs)
1/8 cup of water
Additional toppings: mini chocolate chips, chopped almonds, roasted pumpkin seeds, fine sea salt
Core the stems from each apple with a sharp paring knife; insert lollipop sticks firmly.
Pan spray a glass bowl (large enough to fit over a sauce pot) and spray a sheet of parchment paper; place the parchment paper on a sheet pan.
Heat a pot of water to boil; place the glass bowl over the boiling water and fill with caramels.
Here's where it gets tricky: you have got to be patient. It takes almost 45 minutes to get caramel fully melted and creamy. Occasionally stir the caramel with a wooden spoon. Even when you think it's melted, it's not. BUT, when you do get a pretty decent sauce-like consistency, add two pats of butter and allow to melt completely; stir the butter into the caramel. Add the other two pats and repeat; after the butter is completely incorporated into the melted caramel, add the water to even out the texture and stir.
Dip each apple into the caramel, allowing the excess to drip back into the bowl. Roll the apple in the toppings, if using (except of course, the salt- just sprinkle the salt lightly over the caramel). Place each caramel apple on the parchment paper. When all apples are coated, refrigerate the apples on the sheet pan overnight. The next day, the apples will pull easily from the sheet. Place the apples into cupcake wrappers or wrap in plastic. Happy Halloween!