The Pioneer Woman's Gourmet Take on a Classic Caramel Apple Recipe
Salted caramel is one of those "it" foods whose popularity has recently surged. These days, you can't throw a stone (or a scone for that matter) in a bakery without hitting the salty-sweet flavor profile.
"The combination has long enchanted French and American chefs, but [in 2008] it became one of those rare flavors that works its way from an elite culinary obsession to the American mass market," said The New York Times reporter Kim Severson of this foodie phenomenon.
Now, not only are the trendy confections available in every candy store across the country, but the simultaneously savory and saccharin flavor has infiltrated coffee shops, ice cream cartons, and a staple of the fall dinner party: the caramel apple.
Ree Drummond of The Pioneer Woman (and a food blogger extraordinaire), adds a pinch of salt to the classic dish for a gourmet dining experience. Check out her recipe below.
8 whole apples (more, if apples are small)
4 packages (11-ounce each) caramel melts
2 tablespoons heavy cream (a little more is fine)
1 teaspoon vanilla
Dash of salt
Toppings (Mini M&Ms, Crushed Pretzels, Kosher Salt, Chocolate Chips, Coconut, Crushed Pecans, Crushed Saltines, etc.)
For the full preparation instructions, click over to PioneerWoman.com, and click through the slideshow above for more kid-friendly desserts that sneak in vitamins and minerals.
By Caroline Hallemann