21 Day Slim Down - Website Ad
SLIM Collagen Shakes
Current Recipe:

Paleo Halloween Caramel Apples

Caramel / Apple / Walnuts

Related Resources:

More Recipes

Prep time: 10 min • Yield: 10 servings using ten (10) 3-ounce popsicles molds Ingredients: ¼ cup water 6 ounces…

Make Bone Broth fast with your pressure cooker or Instant Pot! If you have a pressure cooker or Instant Pot, it's easy…

Cranberries add a tart/sweet flavor to the pork. Serve leftovers in lettuce or cabbage cups for lunch.  If there are…

This is a traditional German dish often served on New Year’s Day for good luck. The cooked apples, onions, and…

With just a few ingredients and your Instant Pot, you can have a delicious pork chops ready in minutes! Instant…

This hearty Instant Pot Oxtail Ragout  is rich with flavor! Warm and comfy and good for the soul!  If you haven’t…

Need to get dinner on the table in a flash? You can “roast” a whole chicken in your pressure cooker…

Adding Italian herbs and tomatoes to a basic pot roast recipe enhances the flavors. Pressure cooking makes for fast preparation…

The delicate flavor and texture of leeks combined with the earthiness of mushrooms turn ordinary chicken breasts into creamy deliciousness.…

Paleo Halloween Caramel Apples

Written by Dr. Kellyann Petrucci

Download PDF

Prep time: 10 min • Cook time: 30-60 min • Yield: 8-12 apples, depending on the size


  • 2 cans full fat coconut milk– do not use a “lite” version
  • 1 cup mild flavored honey
  • 2 tablespoons ghee– you can also use palm shortening, pasture fed butter or coconut oil
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • 8-12 organic apples; any kind will do. I like Fugi’s.
  • 1 cup coarsely chopped raw almonds, pecans or walnuts, optionals

Tools You Need

  • Candy Thermometer
  • Heavy Bottom Pan
  • Popsicle or Cake Pop Sticks


  1. Combine all ingredients in a heavy bottom pan and bring to a gentle boil over medium heat. 
  2.  Keep caramel at a very gentle boil until it is a beautiful golden color which will be the firm ball stage in candy making or between 245-250 degrees on a candy thermometer. (You are actually making candy!) This could take anywhere from 30 – 60 minutes. When you see that the caramel is coming to a golden color, continue to stir with a wooden spoon so it does not stick to the bottom of the pan and continue to check temperature.
  3.  When you reach temperature, remove from heat, transfer to a bowl, and cool for about 5 minutes then stir well. Repeat this process 2 or 3 times until the caramel becomes smooth and shiny.
  4. Wash well and insert sticks into apples. Dip into caramel to completely cover. If desired, roll in crushed nuts. Place on a sheet tray lined with parchment or waxed paper and let harden. You can also put them in the refrigerator to hasten the process.

Tip: For especially tasty apples, toast the nuts in a 350 degree oven until golden brown. Check every few minutes as nuts will burn very quickly.

Tip: You can make the caramel ahead, refrigerate it, and reheat in a double boiler to dip the apples. If the caramel hardens too fast as you are dipping, you can reheat as necessary in a double boiler. Dipping is easiest with the caramel is still warm.