Homemade caramel apples are a simple treat that must be made at least once each fall, a treat that’s just as much about the process and memories as the sweet indulgence that follows.
In a large saucepan, over medium-high heat, bring the sucanat, honey, cream, and butter to a boil, stirring frequently. Continue to stir the caramel as it cooks (it will produce large bubbles) for 15 minutes. Don't reduce the cooking time, this is the trick to creating a sticky caramel.
Turn off the heat and add the vanilla extract. The caramel will bubble as the alcohol reduces. This is a normal reaction. Allow the caramel to cool for 5 minutes before using, stirring a couple of times as it sits.
While the caramel cools, poke a hole in the top of each apple (I use a chopstick) and insert the sticks. Set aside.
Pour the caramel into a tall bowl (I use this measuring cup). Dunk each apple in the caramel and roll in chopped nuts or shredded coconut, if desired. Place the apples on parchment paper or a silicone baking mat. Enjoy!
Keep the caramel apples wrapped for several days on the counter if you don't plan to eat all the apples or give them away.
Extra caramel sauce can be used for ice cream or can be poured on a silicone baking mat and pulled apart with your hands and rolled into small caramel candies.