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Honey-Caramel Apple Wedges

Source of Recipe


Tony Rosenfeld



List of Ingredients



• 1 cup packed light brown sugar
  
• ¾ cup honey
  
• ¼ cup light corn syrup
  
• 3 medium crisp, mildly sweet apples, such as Macoun or Fuji, cored and cut into ¾-inch wedges
  
• 2½ cups coarsley chopped nuts (unsalted), such as a mixture of walnuts, almonds and peanuts, toasted
  






Instructions



1. Combine the sugar, honey and corn syrup in a medium saucepan over medium-low heat, stirring until the sugar melts. Increase the heat to medium-high and bring to a boil. Cook for about 5 minutes, stirring occasionally, until the mixture registers 240° F on a candy or instant-read thermometer. It will look like a dark honey. Let cool to room temperature, then transfer to an airtight, microwave-safe container and refrigerate until ready to use.
   
   
2. Lightly grease a wire cooking rack and place it on a baking sheet. Reheat the honey caramel in the microwave on Low, until the caramel is warm and has a good consitency for dipping.
   
   
3. Use small craft sticks or dressy toothpicks to dip at least two-thirds of each wedge first into the caramel, and then into the nuts, if desired. Let them sit in the nuts for about 30 seconds, until the honey caramel hardens. Place the coated wedges on the rack as you work; hold them at room temperature for up to 30 minutes before serving.
   
   Makes 8 servings.
   
   






Final Comments


To toast almonds:
Cook them in a heavy, dry skillet (preferably cast-iron) over medium-high heat, stirring constantly, for 2 to 3 minutes, until they are lightly browned and begin to smell toasty. Watch carefully; nuts can burn quickly. Transfer to a dish to cool.