Honey caramel apples are a treat I make only occasionally. We love naturally sweetened desserts - preferring instead to finish our meals with seasonal fruit and a bit of cheese. Just occasionally, though, I make something really special - something to delight my little boy.
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Halloween will arrive tomorrow - and with it mountains of candy. Candy I'd just as soon we avoid in perpetuity: chocolates made with slave labor, soft chewy candies made with genetically modified ingredients, and other tooth-rotting, belly-hurting garbage. My son still trick-or-treats, first during the community's Halloween parade down the main street in town and later knocking on doors. He trades his booty for new toys, and we get rid of the candy.
I still like for him to enjoy the holiday and the indulgence - and so I make these: spooky honey caramel apples spiked with a touch of blood red (naturally sourced, of course) food dye and plunged onto gnarly sticks from the aspens in our yard. It's a compromise - a treat for him, piece of mind for me. A little bit of caramel once a year never did anyone harm. After all, the only ingredients really required are apples, honey, cream, butter, sea salt and pecans (if you like them).