RecipeSheet Pan Caramel Apples
- Calories: 110
- Protein: 1 g
- Total Fat: 0 g
- Unsaturated Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 28 g
- Dietary Fiber: 3 g
- Total Sugar: 21 g
- Natural Sugar: 15 g
- Added Sugar: 6 g
- Sodium: 30 mg
Caramel apples are a classic fall favorite, but they’re time-consuming to make and tough to eat on the stick (not to mention, loaded with corn syrup). This version simplifies prep and makes digging in a whole lot healthier…and more fun because you can add your favorite toppings to the whole batch or create different sections. It’s apple happiness!
- Prep time
- Total Time
- • 1 heaping cup pitted medjool dates, firmly packed (~14 large dates)
- • 1 cup boiling water
- • ½ cup maple syrup
- • 1 teaspoon vanilla extract
- • ¼ teaspoon maple extract or natural flavor
- • ¼ teaspoon kosher salt
- • 4 large apples (or 5 to 6 medium), cored and sliced*
- • Optional toppings: semi-sweet chocolate chips, toasted pecans, granola, dried fruit, shredded coconut, and so on
*You can use any favorite apple variety. You can also change up the amount of apples and toppings depending on the size of your baking sheet. A smaller sheet will require less.
To make the caramel sauce: (makes about 1½ cups sauce)
Add dates and boiling water to blender and allow the dates to soak and soften for 15 mins. Remove ½ cup water and set aside (you can add some later for a thinner consistency, if preferred).
Add maple syrup, extracts and salt, and blend until velvety smooth. Stop and scrape down the sides if needed.
To make apples:
Gently pat apple slices with a paper towel to dry them off and spread them out in a single layer on baking sheet. (I use 4 large apples to fill a half baking sheet, about ~17 x 13 inches) then, spoon (and spread) caramel sauce over apples. Add your favorite toppings, including semi-sweet chocolate chips, toasted nuts, and granola. Dig in!
Watch this!
Try my Caramel Popcorn.
