Caramel "Apples"
Ingredients
- 3 cups jicama cut into 1-inch squares
- 1 cup peanuts crushed
CARAMEL SAUCE:
- 6 tablespoons salted butter
- 1 cup allulose
- 1/2 cup heavy cream
Instructions
CARAMEL SAUCE:
- Before you begin, make sure you have everything ready to go – the cream and the butter next to the pan, ready to put in. Work fast or the sweetener will burn. In a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan, heat sweetener on moderately high heat. As it begins to melt, stir vigorously with a whisk or wooden spoon. As soon as it comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the allulose crystals have melted (the liquid should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note that when you add the butter and the cream, the mixture will foam up considerably. Whisk until caramel sauce is smooth. Let cool in the pan for a couple of minutes, then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks.
"APPLES":
- Dip the jicama squares into the caramel. Roll in nuts. Set on parchment paper. Enjoy!
Nutrition
Calories: 299.8 | Fat: 28.4g | Protein: 5.6g | Carbohydrates: 9.6g | Fiber: 4.5g | P:E Ratio: 0.2