1 Insert a licorice stick, cinnamon stick or bamboo skewer into the stem end of each apple and pear. Spread the granola on a baking sheet; reserve.2 Have ready one or more cooling racks or a large sheet of parchment paper for cooling the caramel fruits.3 In a saucepan over low heat, combine the sugar, corn syrup, vanilla extract and water. 4 Cook, stirring, until the sugar melts. Add the butter and cream, raise the heat to medium-high, and bring to a boil.5 Cook, stirring occasionally, until the caramel registers 240 F on a candy thermometer, about 10 minutes.6 Remove from the heat and let cool for two minutes. 7 One at a time, dip the apples and pears in the caramel, twirling and swirling them to coat completely.8  Dip the tops in the granola to coat them, then transfer to the cooling rack or parchment paper to cool.9  As the apples and pears cool, the caramel will set. 10 Store the caramel apples and pears, wrapped in cellophane if desired, in a cool, dry place until ready to serve or up to two days.

The petite Lady apples and Seckel pears are just right for making kid-sized caramel treats. They're easy to eat, too! If children are helping, they can carefully dip the apples and pears in the caramel and granola. An adult should supervise the fun as hot caramel can burn. I use natural licorice sticks (found in natural foods stores) because they look eerie and they're edible too. If you can't find licorice sticks, substitute cinnamon sticks or bamboo skewers.

Source: Halloween Treats © 1998 by Donata Maggipinto, photographs by