Inside-Out BAKED Caramel Apples

Its Christmas in JULY & Tis’ the Season for this SANTA to begin delivering Chocolate/Caramel Treats to ALL of the boys & GIRLS. This year Your’s Truly has created an ORIGINAL Recipe, “Inside-Out BAKED Caramel Apples,” to warm the tummies of those on this Bachelor’s NICE List.

These AMAZINGLY Delectable Red/Green Apples have been Seasoned & Baked to PERFECTION, filled to the tilt with a Homemade Sweet/Salty Almond Butter-CARAMEL Sauce, topped w/ Roasted & Crushed Coco Almonds, dusted lightly w/ Cinnamon/Nutmeg, and garnished with Wonderfully Beautiful & Aromatic Leaves of Mint.

Almond Butter-Caramel Sauce (Alternate Cheat Caramel Sauce Noted Below):
-2 Cup Sugar
-4 Cup Heavy Creme
-8oz Almond Butter
-1 Dusting of Cinnamon/Nutmeg

METHOD to the MADNESS:
-In sauce pan, over medium heat, simmer down sugar, NOT stiring until sugar begins carmelizing.
-Once Sugar begins to melt, Sitr regularly until Sugar turns golden in color.
-Remove from heat & SLOWLY add heavy creme to melted Sugar (Sugar may Harden as Cream Bubbles).
-Place pan back on heat to simmer, & stir until ALL ingredients are combined into a smooth, creamy consistency.
-Pull Caramel Sauce from heat, add Almond Butter, & innamon/Nutmeg.
-Return to low heat for 2-3min & stir until ALL ingredients are evenly combined.
-Remove & let COOL until Apples Complete Baking/Cooling.

Partially-Homemade Almond Butter-Caramel Sauce:
-Combine 2 Parts Pre-Made (ie. Store-Bought) Caramel Sauce to 1 Part Almond Butter & Dust w/ Cinnamon/Nutmeg. Stir ingredients FIRMLY until evenly distributed & Sauce is SMOOTH to the Taste.

APPLES:
-6 Small/Medium Granny Smith Apples
-6 Small/Medium Crisp Pink Lady Apples
-12oz Sprite
-1-2 Tspns Butter
-1 Dusting of Cinnamon/Sugar

METHOD to the MADNESS:
-Pre-Heat Oven to 350 Degrees.
-Slice off 1/4″ off apple top & Core apple center, leaving sufficient meat on the apple so it doesn’t desolve when roasted.
-Fill Apple Core 1/2 way w/ Sprite (~1oz per Apple).
-Gently brush top of Apples w/ Butter & Dust w/ Cinnamon/Sugar
-Place Apples on Cookie Sheet & Bake uncovered for 25-30min, or until TENDER.
-NOTE: Do NOT OVERcook. Your Apples WILL turn to MUSH!
-Pull Apples from oven, dispose of Sprite, & Allow to rest for 5-7min.
-Place in Cooled Area/Refrigerator for 20min.
-Remove from Coolec Area/Refrigerator & Begin Plating…

PLATING:
-1/2 Cup Whole Coco Almonds
-1 Cups Crushed Coco Almonds
-el Bachelor’s Almond Butter-Caramel Sauce
-Hershey’s Magic Shell Dark Chocolate Topping
-Dusting of Sugar/Cinnamon/Nutmeg
-1/2 Bunch of Mint

-Deposit w/in the Baked Apples 4-6 Whole Coco Almonds, then fill the Cored Portion of the Apple w/ Almond Butter-Caramel Sauce, top LIBERALLY w/ Crushed Coco Almonds, Dusting of Sugar/Cinnamon/Nutmeg, Apply DARK Chocolate Topping to Taste, & Garnish w/ Mint.