An Apple a Day Keeps the Doctor Away.

Growing up on a farm, we raised everything we ate. There were four or five apple trees in our orchard and September was apple picking time. Apples are well known for promoting good health. They contain Vitamin C which aids the immune system, and phenols which reduce cholesterol. They also reduce tooth decay by cleaning your teeth and killing off bacteria. In a study by Cornell University, researchers found that apples also contain quercetin which protects brain cells against neurological-degenerative disorders like Alzheimer's Disease. In the 1940's, Kraft Foods invented caramel candies as a fall holiday treat, and in the 1950's, Dan Walker, a Kraft employee, discovered the recipe of melting the holiday candy and dipping fall apples into the melted mixture for a delicious fall holiday treat. I remember growing up as a kid in the 50's and 60's how we looked forward to Halloween and trick-or-treating at neighboring farms for caramel apples. This Paula Deen recipe is the best I have found for fall Caramel Apples. Enjoy while I go stir up a batch!

Pecan-Coated Caramel Apples

Ingredients:

2 1/4 cup firmly packed light brown sugar

1 cup butter, softened

1 cup dark corn syrup 1 (14 oz) can sweetened condensed milk

1 tsp vanilla extract

12 small apples

12 wooden craft sticks or clean food safe twigs.

Chopped pecans

Instructions:

1. Line a baking sheet with wax paper.

2. In a large saucepan, combine butter, corn syrup, condensed milk and vanilla. Cook over medium/low heat, stirring frequently, until sugar dissolves. Increase heat to medium and cook stirring constantly, until mixture reaches 236 degrees on a candy thermometer. Remove from heat and let stand until temperature of mixture drops to 200 degrees.

3. Insert twigs or craft sticks into apples. Quickly dip apples in caramel mixture, letting excess drip off. Place on prepared baking sheet. Cool for 10 minutes. Dip apples in chopped pecans. Store covered in refrigerator, up to 1 week.