Most carmel is made with heavy cream and white sugar, and quite honestly is too gooey that you can't even eat it. I tried a low-glycemic sugar, coconut sugar, to make this and replaced the cream with coconut milk, making these gluten-free and vegan. I've made these a couple of times now, and each time I end up tweaking the liquid in it. I will tell you, this is not a gooey carmel, but rather a sauce consistency. The cooler it gets, the thicker it gets, and is perfect over pie or ice cream(;
By soaking and dehyrating my own blend of nuts (which helps our bodies to digest them easier), the nuts become nice and crunchy. Combined with purley elizabeth's pumpkin fig granola makes a perfect topping for the apples. You can easily skewer these apples or just slice them up and pour the warm carmel and topping right over them.
For the recipe, please visit http://purelyelizabeth.wordpress.com/