Honey-Caramel Apple Wedges - The Washington Post, September 24, 2008

Eating apples and honey for Rosh Hashanah is said to ensure a sweet new
year. This recipe has a slight twist. Make sure the apples are as dry as
possible before dipping.

Observant Jews may wish to omit the nuts in this recipe. (The Hebrew word
for nuts has the same numerical value as the Hebrew word for sin.)

Make ahead: The caramel can be made, cooled and refrigerated in an
airtight container up to 2 days in advance. The apple wedges can be dipped
up to 30 minutes before guests arrive.

8 servings
1 cup packed light brown sugar
3/4 cup honey
1/4 cup light corn syrup
3 medium crisp, mildly sweet apples, such as Macoun or Fuji, cored and cut
into 3/4-inch wedges
2 1/2 cups coarsely chopped nuts (unsalted), such as a mixture of walnuts,
almonds, and peanuts, toasted (see NOTE; optional)

Combine the sugar, honey and corn syrup in a medium saucepan over
medium-low heat, stirring until the sugar melts. Increase the heat to
medium-high and bring to a boil. Cook for about 5 minutes, stirring
occasionally, until the mixture registers 240 degrees on a candy or
instant-read thermometer. It will look like a dark honey. Let cool to room
temperature, then transfer to an airtight, microwave-safe container and
refrigerate until ready to use.

To assemble, lightly grease a wire cooling rack and place it on a baking

Reheat the honey caramel in the microwave on LOW, until the caramel is
warm and has a good consistency for dipping. Use small craft sticks or
dressy toothpicks to dip at least two-thirds of each wedge first into the
caramel and then into the nuts, if desired; let them sit in the nuts for
about 30 seconds, until the honey caramel hardens. Place the coated wedges
on the rack as you work; hold them at room temperature for up to 30
minutes before serving.

NOTE: To toast nuts: Cook them in a heavy, dry skillet (preferably
cast-iron) over medium-high heat, stirring constantly, for 2 to 3 minutes,
until they are lightly browned and begin to smell toasty. Watch carefully;
nuts can burn quickly. Transfer to a dish to cool.

Recipe Source:

>From cookbook author Tony Rosenfeld.

387 calories, 22g fat, 3g saturated fat, n/a cholesterol, 9mg sodium, 47g
carbohydrates, 5g dietary fiber, 8g protein.

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