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Caramel Apple Tutorial

NOTE- Thanks, everyone, but I need to clarify something- this is a technique I SAW Cat Cora do on Iron Chef America, and the written recipe is just me transcribing what I did as I fumbled along in imitation.

 

So the idea is hers, but the words are mine :) No doubt she could have done it better than I.

 

Thanks! Just didn't want any misunderstanding.

  

1) Wash and peel a large, fairly tart apple. I used a Pink Lady here, but as you can see it's a little dark and mealy. Next time I'll go with a good old Granny Smith. Using a melon baller, extract balls of apple. A large apple will yield about 6 balls (plus scraps for you to snack on). Place in a bowl and sprinkle with lemon juice.

 

2) Prepare a dipping station. I'm using mini-cupcake papers and shortened bamboo skewers (cut with kitchen shears- the remnants are great for stirring and whatnot). I also have a bowl of crushed nuts (peanuts in this case) and a bowl of warmed caramel apple dip.

 

3) Carefully spear each ball of apple through the ROUND end. Keep the flat end on the bottom, so they stand upright. Using a paper towel, blot off the excess lemon juice. This is important- if the apple has too much juice left on it, the caramel won't stick.

 

4) Dip the apple in the caramel, using a twirling motion to coat it evenly.

 

5) Transfer the apple to the nuts and roll, using a gentler twirling motion.

 

6) Stand the apples upright in the cups and let them chill in the fridge to solidify. Cute and addictive!

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Taken on September 26, 2007