Autumn has (finally) arrived and it’s almost Halloween! There are so many things on my bucket list for fall and I’ve only begun to start checking them off. These candy apples have me off to a pretty solid start.
- Go Trail Running with Django
- Bake a Pumpkin Spice Cheesecake
- Make Chili & Cornbread
Bake Blackberry Scones
- Carve a Creepy Pumpkin
- Drink Spiked Cider
Have a Campfire
- Clean ALL OF THE THINGS
- Read a Book
Make Biscuits & Gravy
- Go Camping in the Mountains
- Plant Fall Greens
- Go to the Fair
Go Apple Picking Make Candy Apples
I went apple picking this past weekend with B and it was perfect, cool and crisp with the leaves just beginning to change. So. many. apples. So little time. I decided to start with the most obvious choice, candy apples.
These dark chocolate & pomegranate candied apples are a welcome change from the high fructose corn syrup festival that is Halloween. If you’ve never had the dark chocolate / pomegranate combo before, it’s amazing. Kind of like chocolatey gushers? Throw in crisp and sweet granny smith apples and it makes for a pretty radical flavor profile.
P.S. You will definitely want to make these as close to the planned consumption date as possible, as always – fruit is best served fresh. Also, it may be tempting to chill these in the fridge which is fine if you plan on eating them right away when you take them out, but if you chill them and bring them back to room temperature they will develop condensation which will cause the pomegranate seeds to un-stick themselves from the chocolate – I learned this the hard way.
- 2c Semi Sweet Chocolate Chips
- 6 Crisp Green Apples
- 6 Sticks – 5 inches each
- 4 pomegranates
- 1 ft of parchment paper
- Remove the seeds from each pomegranate and set aside
- Remove stems from apples and insert a stick into the top of each apple
- Melt chocolate in a double boiler
- Dip apples into the chocolate place
- on parchment paper to cool. The chocolate hardens slowly at room temperature so you can dip all the apples and let them begin to cool before adding the pomegranate seeds.
- You can add the pomegranate seeds individually by hand or by dipping the chocolate covered apples in a bowl of pomegranate seeds. If dipping the apples, let the chocolate cool for 15 minutes or until it is tacky but no longer runny.