Vegan Caramel Apples with Dark Chocolate and Pistachios

Almost 2 weeks into October and it is just now beginning to feel like fall around here. And one of my favorite fall time traditions is apple picking in Oak Glen with my mom and sister. Now, what to do with this abundance of apples? I say, drench 'em in caramel and chocolate! I used the apples from Oak Glen which are much smaller than regular store bought. This recipe makes enough caramel to double coat about 8 regular large granny smith apples.

The first thing you need to do is prep your apples. Wash and remove any waxy layer from the apples (of store bought). The wax will prevent the caramel from sticking. Remove apple stems and replace with your stick of choice. Twigs, skewers, popsicle sticks, chopsticks. You can pretty much use anything you've got handy.

Have a parchment lined tray ready to place the dipped apples on.

For the Vegan Caramel

1 cup Earth Balance vegan butter
2 cups organic cane sugar
2 cups soy or almond milk
1 cup organic corn syrup
1 tsp vanilla extract

In a large heavy bottomed saucepan, combine all ingredients except for the vanilla. Stir to combine and set over medium high heat. When mixture comes to a boil, reduce heat to medium low. Cook until temperature reads 245 degrees on a candy thermometer. You can also check the old fashioned way. After about 10 minutes, drop a bit of the caramel into ice cold water. It should be soft enough to chew but firm enough to form a ball and keep its shape. Once you reach this point, remove from heat and add the vanilla extract.

Transfer caramel to a large glass measuring cup. Let sit for about 3 minutes to cool slightly.

Carefully dip each apple in to the caramel and place on parchment. Let sit for a few minutes and dip again. Let sit for about 20 minutes.

For the Chocolate

1/2 cup dark chocolate
2 teaspoons coconut oil
1/4 cup finely chopped pistachios

Microwave the dark chocolate in 30 second intervals, stirring each time, until the chocolate is melted. Add the coconut oil. Dip 1/2 of each caramel apple into the dark chocolate. Sprinkle the chocolate with chopped pistachios. Set on parchment to firm up completely.