Miso Caramel Apples
Granny Smith apple dipped in chewy caramel and miso-roasted pistachios and sesame seeds — this is the most sophisticated caramel apple we’ve ever tasted. It’s just as crunchy and sweet as you’d expect, but there’s a mildly salty hint of umami in the nuts that’s so pleasing, like a very subtle salted caramel. We like that the miso is a bit mysterious: it doesn’t overwhelm, and all but the supertasters among us would be hard pressed to put their finger on the flavor.
The caramel is also delightful. It’s soft enough that you can get your teeth through it, so every bite is a perfect balance of crisp, tart apple and sweet caramel, which is to stay that, despite that certain je ne sais quoi, this is a classic caramel apple through and through.
We like to make caramel apples for Halloween night and set them next to the front door for the trick-or-treaters. Go ahead and make an extra batch or two — if you have leftovers, they’ll be perfect for a fall stroll with your sweetie. Have stick, will travel.
Our tip: The apples can be assembled a day ahead. Keep them loosely covered in the fridge, and then let them come up to room temperature before serving.
½ cup raw pistachios
1 cup, plus 1½ tsp sugar, divided
3 Tbsp sesame seeds
2 Tbsp white miso, divided
4 medium Granny Smith apples
Nonstick vegetable oil spray
2 Tbsp light corn syrup
2 Tbsp water
¼ cup heavy cream
¼ tsp kosher salt
Special equipment: 4 craft sticks
Preheat the oven to 275°.
In a food processor, pulse the pistachios and 1½ teaspoons of the sugar until the nuts are the size of split peas.
Add sesame seeds and 1 tablespoon of the white miso, and pulse until the ingredients are completely incorporated and no clumps of miso remain.
Spread the pistachio mixture evenly onto a rimmed baking sheet. Bake until lightly browned, 15 to 20 minutes. Set the mixture aside to cool.
Meanwhile, insert craft sticks into the top of each apple, pushing each stick into the core. Set the apples aside.
Spray a large plate or a small baking sheet with nonstick spray.
In a medium saucepan, bring the light corn syrup, remaining sugar, and water to a boil over medium-high heat, stirring to dissolve the sugar. Continue to boil, brushing down the sides of the pan with a wet pastry brush and swirling the pan occasionally (do not stir), until the caramel is a light amber, about 5 to 7 minutes.
Carefully add the cream and salt, and whisk continuously. The caramel will bubble up vigorously and may seize, but it will become smooth again with whisking.
Transfer the caramel to a medium bowl, and working quickly, whisk in the remaining tablespoon of white miso.
Tilt the bowl so the caramel pools on one side, then dip the apples, coating the sides and bottoms, and letting any excess caramel drip back into the bowl. Roll the base of each apple in the pistachio mixture, and then transfer it to a prepared plate. Let the apples cool for 30 minutes before serving.
Recipe source: Bon Appétit