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Salted Maple Caramel Apples

1 cup sugar

1 cup brown sugar

1/2 cup maple syrup

1/4 cup light cornsyrup

1/4 cup heavy cream

1 tablespoon unsalted butter

1/2 tsp kosher salt

6 medium sweet-tart apples, chilled

6 chopsticks or popsicle sticks

Skewer each apple with a chopstick or popsicle stick. Set aside.

Line a flat tray or cutting board with parchment paper or a slipat.

In a medium saucepan combine the sugars, maple syrup, corn syrup and cream. Cook the mixture over medium heat, stirring frequently, until the sugar is dissolved.

Bring the mixture to a boil and cook without stirring until a candy thermometer registers 250 degrees F (firmball). Remove the pan from the heat and transfer caramel to a heat resistant glass or metal bowl. Whisk in butter and salt until fully incorporated, then let the caramel cool for a minute or two until it is slightly thickened before dipping your apples.

Dip each apple quickly, letting some of the excess drip off, and place on prepared parchment paper.

Let set until caramel is firm before serving or decorating with chocolate drizzle. Top with an extra sprinkle of coarse salt, if desired.

Makes 6 apples

Pumpkin Spice Granola

3 1/2 cups rolled oats

2 1/2 cups puffed rice cereal

2 tsp pumpkin pie spice mix

pinch ground cardamom

3/4 tsp salt

3/4 cup brown sugar

1/2 cup plain pureed pumpkin

1/4 cup plain applesauce

1/4 cup maple syrup

1 tsp vanilla extract

up to 1 1/2 cups chopped nuts

up to 1 cup dried fruit

nut suggestions: almonds, walnuts, pecans, pumpkin seeds

dried fruit suggestions: cranberries, raisins

Preheat the oven to 325F and line a large baking sheet (or two smaller sheets) with parchment paper.

In a large bowl, combine oats, puffed rice cereal. In a medium bowl, whisk together spices, salt, sugar, applesauce (do not use chunky applesauce), pumpkin puree, maple syrup and vanilla. Whisk until very smooth.

Pour wet ingredients into dry ingredients and stir with a spatula or large spoon until mixture is evenly coated. Spread on prepared baking sheet(s) in an even layer.

Bake for 30 minutes, then turn over the granola carefully using a large wide spatula. Sprinkle the nuts onto the granola, then bake everything for additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center might not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola to a cooling rack and let the rest cook for another 10-15 minutes until done.

Cool on pan or on a fine wire rack.

Break granola up as desired and store in an airtight container. Add dried fruit before serving.

Makes about 8 servings, more depending on add-ins.