smoky sautéed caramel apples // a campfire meal (vegetarian and gluten-free)
Prep time: 
Cook time: 
Total time: 
Serves: 4 generous servings
 
Ingredients
  • smoky salted caramel
  • 1½ cups (300 grams) sugar
  • 9 tablespoons unsalted, good-quality butter, cut into cubes
  • 1 cup heavy cream, at room temperature
  • 1- 1½ tablespoons smoked salt *
  • sauteed apples
  • 5 crisp apples, peeled, cored, and thickly sliced (see note in post if you're prepping these in advance)
  • 2 tablespoons butter
  • cinnamon
  • ½ cup salted caramel
  • vanilla ice cream and granola, for serving (optional)
Instructions
For the smoky salted caramel
  1. Pour the sugar into a larger than necessary heavy-bottomed pan over medium heat and melt slowly, stirring to ensure even heating. Continue stirring until the sugar has darkened to a deep caramel color and it smells toasty, reducing the heat if necessary. I cook my sugar until it's just nearly burnt, this gives the caramel the deepest flavor.
  2. Add the butter and stir to combine, then remove the pan from the heat and pour in the cream. The cream will splatter and foam, be careful.
  3. Stir until the caramel is smooth, then add 1 tablespoon of salt. Taste and add more if necessary, I added closer to 1½ tablespoons but I like mine pretty salty.
  4. Store in a glass jar in the fridge for 2 weeks.
For the sautéed apples
  1. Melt butter in a pan over medium heat, then add the apples and a sprinkle of cinnamon. Cook until the apples have softened, then pour in the caramel. Stir and cook for a couple minutes longer, then spoon into individual bowls and top with ice cream, more caramel, and a sprinkle of granola if desired. Delicious!* In my experience smoked salts differ greatly in intensity. Start with adding 1 tbsp then tasting, you can always use regular salt to increase the saltiness but not the smokiness.
Recipe by oh honey bakes at https://ohhoneybakes.com/campfire-meal/