Gjetost “Caramel” Apples with Spiced Almonds
Gjestost “Caramel” Apples with Spiced Almonds
This is probably my favorite recipe of autumn so far. If you haven’t encountered Gjetost before, don’t worry – you’re not the only one. It’s a weird “cheese”, and it’s not sold everywhere (though it is available in many cheese shops and at Wegman’s here in Jersey). Gjetost is essentially just whey, the by-product of cheesemaking, that has been cooked down with goat’s milk and cow’s milk, until the milk sugars in the mixture caramelize. It is not technically a cheese, but its cheese-esque. I had previously only tried Gjetost in its normal dense, almost fudge-like texture, until last year when I learned about using Gjetost in this way from my friend and fellow cheese blogger Michelle Viera (@columbuscurdnerd), and it inspired me to create this super delicious fall treat today! These “caramel” apples will not be overly sweet – the Gjetost has a savory flavor sort of similar to salted caramel, and the spiced almonds will also keep it on the savory side. The apples themselves will be the main source of sweet & tart flavors, so the final treat is really well balanced!
Here’s what you’ll need:
- granny smith apples
- 1/2 lb gjetost cheese per person
- 1 1/2 tbsp milk
- 1 tsp cinnamon
- 1 tsp nutmeg
- candy apple sticks
- spiced almonds (I used these ones, but you can also make your own!)
- Line a baking sheet with parchment paper and set aside. This is where you’ll place your apples to let them set.
- Take your Gjetost and cut it into small chunks, a little under a square inch in size. This will help the gjetost melt quickly and evenly.
- Add in milk and the cinnamon & nutmeg.
- Melt all together over medium heat, stirring constantly to make sure nothing gets stuck or burns on the bottom.
- While the Gjetost is melting, chop your almonds into little chunks, and spread them out in a thick layer on your cutting board – this will make it easier to coat the apples in them. Next go ahead stab your apples with the little candy apple sticks so that you can dip them without getting your hands sticky.
- Alternatively, you can cut the apples into slices and just dip the slices by hand if you’re eating them right away (if not, stick with the full apples so the slices don’t get all brown).
- When the gjetost has fully melted, go ahead and dip your apples in, being sure to completely cover them, as you would with regular caramel.
- Next, hold the apples by the stick and roll them across the chopped almonds. The almonds will coat the apples, which you can then set aside on your baking sheet.
- Let the “caramel” apples cool for about 10 minutes until the gjetost has set, then enjoy! (Also, please tag me and Michelle in pics if you make these!)