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      RECIPE TITLE "Caramel Apples and Pears"
    Source: Halloween Treats,
    Courtesy of

    yields12 cups time--difficultymoderate

    The petite Lady apples and Seckel pears are just right for making kid-size caramel treats. They're easy to eat, too! If children are helping, they can carefully dip the apples and pears in the caramel and granola. An adult should supervise the fun as hot caramel can burn. I use natural licorice sticks (found in natural foods stores) because they look eerie and they're edible, too. If you can’t find licorice sticks, substitute cinnamon sticks or bamboo skewers.


    12 natural licorice sticks, cinnamon sticks,
    or bamboo skewers, each 6 inches long
    6 Lady apples, stems removed
    6 Seckel pears, stems removed
    2 cups granola
    1 cup sugar
    1/2 cup dark corn syrup
    2 teaspoons pure vanilla extract
    3 tablespoons water
    4 tablespoons (1/2 stick) unsalted butter
    1 cup heavy cream

    Doughmakers 14x17.5 Cookie Sheet and Cooling Rack Set
    Doughmakers 14x17.5 Cookie Sheet and Cooling Rack Set Two necessities you can't be without if you plan on baking cookies! From Doughmakers, the set features their Grand Cookie Sheet, a large 14 x 17.5 sheet made of thick-gauge, solid aluminum with a special textured, pebble pattern that promotes even heating and perfect browning, and a 10 x 14-in. rack for cooling your cookies once they've baked. Cookie sheet also features rolled edges for stability and no warping.

    Insert a licorice stick, cinnamon stick, or bamboo skewer into the stem end of each apple and pear. Spread the granola on a baking sheet; reserve. Have ready 1 or more cooling racks or a large sheet of parchment paper for cooling the caramel fruits.

    In a saucepan over low heat, combine the sugar, corn syrup, vanilla extract, and water. Cook, stirring, until the sugar melts. Add the butter and cream, raise the heat to medium-high, and bring to a boil. Cook, stirring occasionally, until the caramel registers 240 degrees F a candy thermometer, about 10 minutes. Remove from the heat and let cool for 2 minutes.

    One at a time, dip the apples and pears in the caramel, twirling and swirling them to coat completely. Dip the tops in the granola to coat them, then transfer to the cooling rack or parchment paper to cool. As the apples and pears cool, the caramel will set. Store the caramel apples and pears, wrapped in cellophane if desired, in a cool, dry place until ready to serve or up to 2 days.


    Recipe reprinted by permission of Chronicle. All rights reserved.

      Nutrition Facts
    Makes 12
    Facts per Serving
    Calories: 372 Fat: 13g Carbohydrates: 68g
    Cholesterol: 38mg Sodium: 66mg Protein: 2g
    Fiber: 6g % Cal. from Fat: 31% % Cal. from Carbs: 73%

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