Kicking it off with a COOKING at home experience. It may be considered baking but either way, it was easy peasy.
Happy Halloween my people. How do you get through Halloween? Consuming every piece of chocolate in sight… or are you drinking your daily serving of grapes? Whatever your Halloween festivities… you need to add these Caramel Apples to your evening.
Let’s be honest, caramel is just a dark and very sticky sugar. These little gems are enjoyed without that sugary coating, but I promise these are better. Audrey Barron, Ezra’s Enlightened Cafe was a guest on Indy Style last week. She made this recipe in the snap of a finger, so I was convinced this was my kind of recipe.
Make the caramel by mixing these ingredients in a food processor! The recipe called for only 1/4 cup of soaked date water… but I used double that (or close to it). It didn’t get creamy until I added that extra water! Let me know if you have feedback on this 🙂
- 1/4 cup dates (pitted), let them soak in water, then you’ll want to use that same water
- 1/4 teaspoon cinnamon
- 1/2 cup almond butter (Mara Natha Almond Butter)
- 1/8 teaspoon salt
- 1/4 cup soaked date water
I made a ton of apples with this mix! The recipe mentions four apples, but I obviously used more than four apples here 🙂
After it’s all mixed up coat those apples with the creamy caramel! I made a pretty thick coating on all of the apples. Once all the apples are evenly coated add your pistachio topping! This adds the perfect crunch to the apples.
Small FoodieIndy cooking tip.. smash the pistachios in a plastic bag and not a garlic press. The garlic press does not work, it more just gets stuck in the garlic press and wastes time. Learn from my mistakes!
Adding sticks to the apples would look really nice! I plan on traveling with my apples and the sticks don’t travel as well as one would hope.
Again, thanks to Audrey Barron, Ezra’s Enlightened Cafe for sharing the delicious recipe. If you haven’t been to the restaurant in Bripp, then you must go. It was truly one of my favorite spots outside of the downtown area. Stay tuned for a foodie trip!
Cheers,
Meg