JOFR Challenge #2 - N is for November!

November is for mustache-growing, Thanksgiving-feasting, and now… nuts. Mr. Oliver asked us to create a dish incorporating ingredients that begin with the letter N. After some thought, I decided to make caramel-covered apples dipped in nuts since that totally has "autumn" written all over it. I chose to stray a bit from the classic caramel apple and create a homemade honey bourbon caramel. As for the apples, I chose a large, bulbous variety that Trader Joe's often has in stock--opal apples. The gorgeous yellow color caught my eye right away, and they have the perfect crispness to pair with the caramel. The addition of pistachios and pink sea salt add texture and flavor.
My roommate and I decided to have a "Friendsgiving" potluck dinner. I thought the caramel apples, in addition to the turkey, would be a great for the party. I figured it would be nice to share the love instead of indulging in a full ton of molten sugar alone. Needless to say, tons of molten sugar was ingested. What can I say? I needed a taste tester… no regrets!
This was my first attempt at making caramel and I do not have a candy thermometer, so I was a bit intimidated. Sugar quickly burns, especially at high temperatures and this leaves your candy tasting bitter. Instead of the thermometer, I used a method involving cold water. In this method, bits of caramel are dropped into the water at different stages of the candy-making process. The caramel cools quickly, due to the coldness of the water, and can be picked up and felt for the right consistency. This website explains it perfectly and was my best friend through the cooking process.
Here's the recipe (adapted from this honey caramels recipe):

Bourbon Salted Caramel Apples with Pistachios

1/4 cup bourbon (I used Maker's Mark)
1/3 cup turbinado sugar
1 cup honey
3/4 cup heavy cream
1 tsp vanilla extract
2 tablespoons butter

opal apples, whole
pink himalayan sea salt, to taste
raw pistachios, roughly chopped

In a large pot (the caramel will boil over 2x the size), add heavy cream, bourbon, turbinado sugar, and honey and mix over high heat. Be careful to keep the alcohol from the flame.

If you are using the "cold water trick" make sure you have 2-3 small dishes of ice cold water nearby. Every 5 minutes or so, add a teaspoon of caramel to the dish and after a few moments pinch it to feel for consistency. Here's a photo where you can see the difference between the consistencies at different stages of the candy-making process (excuse the muffin tin repurposing):

When the caramel is ready, remove from heat. Mix in the vanilla extract and butter. Let the caramel cool to a slightly thicker consistency, so it will stick to the apples.

Dip the apples in the caramel, roll them in pistachios, and sprinkle sea salt. Refrigerate on wax paper for at least 1 hour. Serve!

These caramels are very versatile. I poured the extra caramel into a separate dish to cut into squares. If you do this, make sure to keep the caramel somewhat cool. If left at room temperature for too long, it will melt into a blob (who's complaining?). 

All in all, our Friendsgiving was a hit. We had all sorts of unique family recipes and treats, from corn soufflé to ooey gooey butter cake. It was awesome to see friends, new and old, come together to make that happen. I woke up this morning feeling with a happy heart, truly feeling full (in every sense of the word) and thankful for all the good people and experiences in my life.

I wish you all a happy November, and lots of good eats to come!

XO, Kris