Primal Sea Salted Caramel Apples (Paleo, Gluten-Free, Animal-Based, AIP)

Get Ready for Fall with This Easy and Delicious Primal Sea Salted Caramel Apples Recipe!

You’re going to love these Primal Sea Salted Caramel Apples! Apples are a quintessential fall fruit that are not only delicious but also packed with nutrients. They are a good source of fiber, which can help regulate digestion and keep us feeling full. Apples also contain antioxidants like quercetin and catechin.

Caramel is a sweet treat that is often associated with indulgence and guilt. However, when made with natural sweeteners like honey or maple syrup, caramel can actually have some potential health benefits! These sweeteners contain antioxidants and other beneficial compounds that can help reduce inflammation in the body.

So let’s put all of these delicious, primal ingredients together to make one of autumn’s best known treats ancestral-friendly: caramel apples!

Tips for Choosing the Best Apples for This Primal Sea Salted Caramel Apples Recipe

When choosing apples for this recipe, it’s important to consider both flavor and texture. You want an apple that is firm enough to hold up to being dipped in caramel but also has a sweet flavor that will complement the salty caramel sauce.

Some good options include Honeycrisp, Granny Smith, or Pink Lady apples. These varieties have a nice balance of sweetness and tartness that pairs well with caramel.

When selecting your apples, look for ones that are free from bruises or soft spots. They should also feel firm when you give them a gentle squeeze.

How to Store and Serve Your Caramel Apples

Once your apples have cooled, you can store them in an airtight container in the refrigerator for up to 3 days. To serve them, you can either eat them as is or slice them into smaller pieces for sharing.

For an extra special presentation, before the caramel cools you can sprinkle them with toasted unsweetened shredded coconut or garnish them with chopped nuts like pecans or almonds. After they have cooled to room temperature, you can dust your caramel apples with unsweetened cocoa powder.

Love primal desserts? Check out the treats archives here!

Let Me Know If You Try This Primal Sea Salted Caramel Apples Recipe!

Primal Sea Salted Caramel Apples are a delicious way to embrace fall flavors while sticking to your healthy eating goals. By using high-quality ingredients like organic apples and natural sweeteners, you can enjoy this treat without any guilt.

So go ahead and indulge in this tasty treat – your taste buds (and your body) will thank you!

*Not medical advice.

Sources:

https://pubmed.ncbi.nlm.nih.gov/15140261
https://www.realsimple.com/health/nutrition-diet/healthy-eating/honey-maple-syrup-better-sugar

Print

Primal Sea Salted Caramel Apples

Get Ready for Fall with This Easy and Delicious Primal Sea Salted Caramel Apples Recipe! Primal, Paleo, and Animal-Based with AIP option.

Prep Time 10 minutes

Cook Time 26 minutes

Cooling Time 35 minutes

Servings 8

Author Samantha

Ingredients

• 8 apples crisp and medium-sized
• water enough to generously cover the bottom of a double boiler
• ½ cup butter or coconut oil or an even mixture of both
• ½ cup honey
• ⅓ cup maple syrup
• ¼ cup water
• coarse sea salt for garnish

Instructions

1. Wash and dry your apples well. Remove and discard any stems.
2. Insert wood freezer pop sticks into the cavities where the stems were.
3. Line a large sheet pan with parchment. Place the apples, stick-sides up, onto the parchment. Set aside.
4. Add water to the bottom of your double boiler. Place the top of the double boiler on top of the bottom part, then turn the heat underneath it to medium-low.
5. Add butter and/or coconut oil to the top of the double boiler and cook until melted. Whisk in honey, maple syrup, and water until combined.
6. Bring to a simmer, and cook the mixture for about 20 minutes. The caramel will first darken, thicken, and start to pull away from the edges of the pot. You will know it’s done once it returns to a lighter color and/or has reached 245 degrees F with a candy thermometer (aka the “soft ball” stage).
7. Remove the pot from the heat and cool for only 5 minutes.
8. Dip each apple into the caramel sauce until fully coated, or spoon the caramel over the tops of the apples (avoiding the freezer pop sticks). Return them to the parchment as you coat them, stick-sides up.
9. Garnish the apples by sprinkling the coarse sea salt on top of the caramel.
10. Cool at room temperature for 30 minutes. Enjoy immediately or store in an airtight container in the fridge for up to 3 days.

Recipe Notes

• No double boiler? You can cook the caramel directly in the pot, but be very mindful of not scorching it, as caramel burns more easily with direct heat.
• For AIP: Use coconut oil instead of butter.