Healthy Caramel Apples (With Almonds)

Even though we’re officially past the holidays, that doesn’t mean that we have to stop celebrating. Today I have a healthier version of caramel apples to share with you that is perfect to enjoy as a treat at home or as a dessert dish to pass at your next dinner party.

Caramel apples have always been a favorite of mine.

The salty-sweet combo is extremely addicting!

For this recipe, I used almonds instead of the traditional choice of pecans. I’m excited to be partnering with Blue Diamond this year to create new and unique ways to use almonds during family get togethers, dinner parties, potlucks, and more!

These were a great addition t0 the recipe you see below, and also made a healthy and delicious snack while I made them.

All you need is the ingredients you see below and about an hour of time.

*Recipe closely followed from Eating Well

 

Ingredients

1/3 cup packed light brown sugar

1/4 cup agave nectar

2 Tbsp. butter

1/8 tsp. salt

3 Tbsp. Lightly Salted Blue Diamond Almonds

6 small apples (I used 3 Granny Smith and 3 Gala)

wooden popsicle sticks or craft sticks

(See nutrition info)

 

Keep it super light, or double the caramel sweetness… (pictured)

2/3 cup packed light brown sugar

1/2 cup agave nectar

4 Tbsp. butter

1/4 tsp. salt

6 Tbsp. Lightly Salted Blue Diamond Almonds

6 small apples (I used 3 Granny Smith and 3 Gala)

 

Directions

1. Line a baking sheet with wax paper and coat with cooking spray.

2. In a small saucepan, combine brown sugar, agave, butter, and salt. Place over medium heat. As soon as the syrup starts to lightly bubble around the edges, cook (while stirring constantly) for 1 more minute.

3. Add nuts and cook (stirring constantly) until the sugar melts and mixture darkens, about 1 minute. Remove from heat.

4. Quickly spoon about 1 Tbsp. of caramel over each apple. Repeat with another Tbsp. of caramel over each apple, turning if desired.

5. Let apples cool on the baking sheet for 5 minutes, then insert popsicle sticks into the bottoms. You can also scoop some of the extra caramel from the baking sheet (there will be a lot) onto the apples. Let cool for at least 30 minutes.

 

Pictured below is how much caramel I got from the original recipe.

I decided to make another batch of the caramel topping (drizzled and pictured below) in order to cover more of the apple. Scott loves caramel apples, and he prefers them to be drenched in caramel topping, so I figured doubling the recipe would be a happy medium between “lightened up” and “indulgent”.

Of course, the choice is up to you!

I used these black and white popsicle sticks (purchased at JoAnn Fabrics) instead of wooden ones. While they’re adorable, it was a bit of a challenge to get them through the apples without breaking. I would recommend going with stronger, wooden ones!

Just like any caramel apples, these can get messy. I ended up putting mine on a plate, slicing them, and eating the slices with a fork. That would be proper party etiquette, right?

You can store the apples in wax paper for a day at room temperature and/or place them in a covered container to store in the refrigerator for up to a month.

Prepare a batch for a special after-dinner treat at home, or take this lightened up caramel apple recipe with you to your next potluck or dinner party.

Enjoy!

 

Questions of the Day

• What is your favorite version of caramel apples?

• Red apples, green apples, or both?

 

I am a lover of all apples, so I usually buy a variety. Scott prefers to eat Braeburn apples, and he only eats Granny Smith when I slice them to enjoy with a side of peanut butter or caramel. Now excuse me while I bite into one of these bad boys… YUM.

 

This post is sponsored by Blue Diamond Almonds. All opinions are my own. I hope you enjoy this dessert recipe as much as we do, and I truly appreciate your support with companies who help support this blog and my family!