Rich, velvety apple butter kissed with warm spices and sweet caramel, balanced by a hint of sea salt. Perfect on toast, biscuits, pancakes—or straight off the spoon!
Ingredients:
- 3 lbs apples (about 6–7 medium, peeled, cored, and chopped)
- 1/2 cup apple cider or juice
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 1/4 cup store-bought or homemade caramel sauce
- Flaky sea salt, to taste (for topping or stirring in)
Directions:
- Cook the apples:
Add chopped apples and apple cider to a large pot or slow cooker. Cover and cook over medium-low heat for 30–40 minutes (or 4–5 hours on low in a slow cooker), stirring occasionally, until apples are soft and breaking down. - Blend smooth:
Use an immersion blender (or transfer to a blender in batches) to puree the apples until smooth and silky. - Add flavor and reduce:
Stir in brown sugar, granulated sugar, cinnamon, nutmeg, allspice, and salt. Continue cooking uncovered on low heat for another 30–45 minutes, stirring often, until thick and deeply colored. - Add caramel and vanilla:
Once the butter is thick and rich, stir in the caramel sauce and vanilla extract. Cook for an additional 5–10 minutes, allowing the flavors to meld. - Finish with salt:
Taste and add flaky sea salt a pinch at a time, to your liking. - Store and serve:
Let cool and store in airtight containers in the fridge for up to 2 weeks or freeze for up to 3 months.
Prep Time: 15 minutes
Cook Time: 1.5–2 hours
Total Time: ~2 hours
Yield: ~2 cups
Calories: ~60 per tablespoon
Drizzle it over ice cream, swirl it into yogurt, or spread it on warm toast—it’s fall in a jar!