It wouldn’t be Halloween without the following two words…

Caramel Apples.

Got myself a bushel of assorted unwaxed, organic apples – couldn’t tell you what varieties, but they were all smaller-than-the-palm-of-my-hand tiny.

Scrubbed them…

Dried them…

Skewered them.

I wanted a thick, creamy caramel for these adorable little apples and finally settled upon a simple recipe for caramel that involved caramelizing heavy cream and orange blossom honey with a dash of salt. Simmered the cream and salt in a heavy-bottomed saucepan until bubbles began appearing along the edges. Then stirred in the honey…

Brought the honey cream to a boil then reduced heat to a steady simmer and cooked, stirring constantly, until I got to 255F on my candy thermometer. Took about 18 minutes for me.

To stop the caramel from cooking, I just set the bottom of the saucepan in a large bowl of ice water – making sure that no water got into the caramel, because that’d be gross. Then I just dunked and rolled my skewered apples in the hot caramel, setting them on parchment-lined plates to cool. So fun and immediately brought me back to memories of making holiday snacks my with my grandma in Boston.

And bam!!! Honey Caramel Apples!

Recipe adapted from 101 Cookbooks.

6 – 8 small apples, unwaxed, cold
1 cup heavy cream
1/2 teaspoon sea salt
1 cup honey