Savory Caramel Apples

A savory perspective on a the traditional caramel apple offers interactive fun for a fall celebration, served as either a savory dessert or sweet appetizer.


For the Caramel Coating:

1 cup butter
1 cup brown sugar
1 cup light corn syrup
1¼ cup heavy whipping cream, divided
2 teaspoons pure maple syrup
3 to 4 large honeycrisp apples, unwaxed if possible

For the Rosemary-Almond-Pancetta Apple:

¼ cup finely diced pancetta
¼ cup chopped almonds
1 teaspoon finely chopped fresh rosemary
¼ teaspoon Maldon sea salt flakes
⅛ teaspoon freshly ground black pepper

For the Sesame-Green Onion-Unagi Apple:

1 green salad onion, finely chopped
¼ cup crushed sesame sticks
Unagi sauce for drizzling

For the Sun-dried Tomato-Parmesan-Pignolias Apple:

2 tablespoons finely chopped sun-dried tomatoes
2 tablespoons pignolias
¼ cup shredded Parmesan cheese
½ teaspoon Maldon sea salt flakes
⅛ teaspoon freshly ground black pepper


To Prepare the Caramel Coating:

In a heavy pot with high sides, combine the butter, brown sugar, corn syrup and 1 cup heavy cream. Bring to a boil and cook, stirring constantly, to 235°F. Remove from the heat. Immediately stir in the maple syrup and remaining ¼ cup heavy cream. Quickly dip the apples into the caramel before it cools, allowing the excess to coat and drip off. Roll or top with the following options:

To Coat the Rosemary-Almond-Pancetta Apple:

In a skillet over medium-high heat, brown the pancetta. Add the almonds, rosemary, salt and pepper to the pancetta; sauté until heated through. Roll the caramel-dipped apple in the toppings until well coated.

To Coat the Sesame-Green Onion-Unagi Apple:

Toss together the chopped green onion and crushed sesame sticks in a bowl. Roll the caramel-dipped apple in the toppings. Before serving, drizzle the top of the apple with the thick unagi sauce.

To Coat the Sun-dried Tomato-Parmesan-Pignoli Apple:

Finely chop the sun-dried tomato. Toss tomato with the pignolias, Parmesan, Maldon salt, and black pepper. Roll the caramel-dipped apple until well coated.

Recipe Created and Stylized by R. Shannon Mock
and Brontë E. Mock


©2018 Be the Beautiful Life All Rights Reserved


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