Caramel Apple Nachos FOR HALLOWEEN,
try these apple-based treats
Apples are a natural for Halloween, because they are at the very peak of their season — sweet, juicy, bursting with flavour.
So, I decided to make some partyfriendly treats for Halloween, all of them centred around apples.
Caramel apple nachos, for instance. These have a tremendous amount of flavour with very little effort. You slice a bunch of lovely green apples (Granny Smith is best, for their tartness). You melt some caramel and drizzle that over them. You melt some white chocolate and drizzle that over them, too. You sprinkle them with miniature chocolate chips and pieces of crushed toffee, and you have an easy, flavourful party favourite that is sure to win you raves.
My next dish, caramel apple slices, uses essentially the same ingredients, put together in a very different way. It takes the idea of a caramel apple and increases the ratio of caramel and chocolate to apple. Think of it as caramel apple lollipops. You put a slice of apple on a stick and then coat the apple with melted chocolate. Once that hardens, you drizzle it with melted caramel. If you want to, you can add whatever toppings you choose — I used colourful sprinkles and salty chopped peanuts. The tart apple keeps it all from being too sweet, while the caramel makes it tantalizingly chewy and good.
The last apple-based Halloween treat is more of a decoration than a dessert, but at least it is an edible decoration: shrunken heads in cider. These involve the tiniest bit of artistic work, but I promise you that if I can do it, anyone can. After peeling Granny Smith apples and slicing them in half, you simply carve little faces in them. This is easier than it sounds. Then you bake the carved apples at a low temperature for an hour and a half to dry them out and make them look shrivelled. They will float on top of apple cider or an apple cider punch. The heads themselves are a bit gummy and not terribly appetizing. You could eat them, but you’d be happier if you don’t.
Makes 12 servings
4 large Granny Smith apples (or other green apples)
8 ounces caramels, such as Kraft or Brach’s
1 tablespoon water
6 ounces white chocolate chips
cup miniature chocolate chips 1 Heath candy bar, crushed (or 3 tbsp toffee bits)
1. Clean apples with water, dry with paper towels. Slice each apple into eight or 16 wedges. Arrange wedges onto a large serving platter.
2. Meanwhile, place caramels in a microwave-safe bowl with 1 tablespoon of water (or melt with the water in a saucepan, stirring frequently). Microwave in 25-second intervals until just melted. Drizzle warm caramel over apples.
3. Place white chocolate chips in a separate microwave-safe bowl (or melt in a double boiler, stirring frequently). Microwave in 25-second intervals until just melted. Drizzle over apples.
4. Top apples with miniature chocolate chips and crushed candy bar or toffee bits.
Per serving: 205 calories; 11 grams fat; 6 g saturated fat; 8 milligrams cholesterol; 4 g protein; 28 g carbohydrate; 20 g sugar; 2 g fibre; 70 mg sodium; 89 mg calcium
Recipe from life-in-the-lighthouse.com.
Caramel Apple Slices
Makes 9 servings
3 apples
9 white or wooden lollipop sticks 1 pound chocolate candy melts or melting wafers, see note
6 ounces caramels, such as Kraft or Brach’s
Toppings such as M&Ms, chopped peanuts, sprinkles, etc., optional
Note: Candy melts or melting wafers can be found at specialty stores, including party stores, that carry baking supplies
1. Wash and slice apples into thick slices, 1/2- to 3/4-inch thick. Discard slices that are too small. Remove any seeds, and carefully pat slices dry with paper towels. Push a stick into the bottom of each slice.
2. Melt the chocolate in a double boiler, stirring, or in the microwave (microwave for 15 seconds at a time, stirring between each use, until melted and smooth). Coat each slice in chocolate, allowing some to drip onto the stick at the bottom of each slice to help hold the apple in place. Place on waxed paper to dry and harden.
3. Once the chocolate has hardened, melt the caramels with 1 tablespoon of water in a small saucepan over medium-high heat. Allow to cool slightly, so it does not melt the chocolate. Drizzle over one side of the chocolate-covered apple slices. Add toppings of your choice, if using.
4. These can be refrigerated overnight, but the longer they sit the more chance the chocolate has to slide off.
Per serving: 365 calories; 16 grams fat; 10 g saturated fat; 13 milligrams cholesterol; 5 g protein; 51 g carbohydrate; 43 g sugar; 3 g fibre; 88 mg sodium; 124 mg calcium. Toppings were not included in nutrition analysis.
Adapted from a recipe by domesticallyblissful.com
Shrunken Heads in Cider
Makes 16 servings
2 cups lemon juice
2 tablespoons coarse salt
8 large Granny Smith apples 16 whole cloves
1 gallon apple cider
1 (12-ounce) can frozen lemonade concentrate, thawed
1 cup spiced rum, optional
1. Preheat oven to 250 F. Line a baking sheet with parchment paper; set aside. In a medium bowl, mix together lemon juice and salt; set aside.
2. Peel apples and cut each in half through the stem; remove seeds and core. Using a sharp paring knife, carve a face, as desired, on the rounded side of each apple half. Place apples in lemon mixture for one minute; transfer to paper towels to drain.
3. Place apples, face-side up on prepared baking sheet and transfer to oven. Let bake until apples are dry and begin to brown around the edges, about 90 minutes. Remove apples from baking sheets and press cloves into the “eye” sockets. At this point, the apples may be refrigerated overnight.
4. Combine cider, lemonade and rum (if using) in a large punch bowl; float shrunken heads on top.
Per serving: 262 calories; 1 gram fat; 1 g protein; 58 g carbohydrate; 48 g sugar; 3 g fibre; 13 milligrams sodium; 30 mg calcium
Adapted from a recipe by Allison DiNatale, via marthastewart.com.