Photo: Randy Mayor; Styling: Claire Spollen
Chopped fresh rosemary is added to sweet, golden caramel in this tasty take on the classic apple dessert.
How to Make It
Step 1
Push a wooden craft stick into the top of each apple. Bring sugar, corn syrup, and water to a boil in a medium, heavy saucepan, stirring until sugar dissolves. Bring to a boil over medium-high heat. Cook, without stirring, 9 minutes or until lightly golden (about 260°). Stir half-and-half, apple cider, vanilla, and salt into caramel mixture. Simmer until candy thermometer registers 235°, stirring frequently. Stir in rosemary.
Step 2
Place granola in a bowl.
Step 3
Pour caramel into a bowl sitting in a hot water bath. Swirl bottom halves of apples in caramel; dip in granola.
