A delicious Fall treat!

Here's a great Fall recipe for "Caramel Apples", courtesy of The Spunky Coconut.

Caramel Sauce

Ingredients
½ C honey
½ C maple syrup
½ tsp baking soda
Instructions

1. Warm a large sauce pan over medium heat, add honey and maple syrup to hot pan
2.  Once bubbles begin to form, turn heat to medium low having little hands stir (to prevent burning) for 10 minutes
3. Mixture will bubble and potentially expand over edge of pot, if that happens remove from heat and stir, return to heat once bubbles subside
4. Once sauce has thickened and the color darkened (about 10 minutes), remove from heat to add baking soda
5. Whisk in baking soda thoroughly and return to medium heat for 2-3 minutes, whisk constantly until sauce has become a thick, rich bubbly sauce that does not deflate when moved off of heat
6. Remove from heat and let cool, stirring occasionally – sauce will reincorporate to a thick caramel consistency
7. Store in an airtight container for several months, serve and use warm (microwave or stove top)

Caramel Apples

Ingredients
1 C Caramel Sauce (see above)
2 C chopped pecans
6 medium apples
6 bamboo skewers

Instructions

1. Set-up a dipping station: 1 bowl of warmed (not too hot!) Caramel Sauce, 1 bowl of chopped pecans, and skewered apples
2. Gently roll skewered apple in caramel sauce (least messy if you roll on the top surface, rather than try to immerse it entirely)
3. Let caramelized apple sit for 2-3 minutes, to allow caramel to somewhat harden (otherwise nuts will slide down apples’ sides)
4. Roll caramelized apples into nuts
5. Allow apples to harden by storing in the refrigerator – or enjoy warm if you can’t wait!

Happy Eating!!!
-Coach Aggie
"Strong is Sexy"