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Filtering by Author: Sarah Mock

Homemade Caramel Apples Featuring Plain Jane Granola

Sarah Mock

HomemadeCaramel Apples-2.jpg

Fall is here and apples are readily available in the grocery stores, farmers markets and, if you are lucky, your own apple tree.  There are so many ways to enjoy these crunchy, sweet pieces of fruit. Bake them, make a pie, sauce them or eat them cold out of the refrigerator. But an iconic way to enjoy them is to make them into caramel apples!

In this recipe, I am going to show you step by step, how to make your own homemade caramel apples and we are going to add our own Plain Jane Granola as a delicious twist to this fall favorite.

Let's Get Started!

Homemade Caramel Apples Featuring Plain Jane Granola


  • One 12 oz. bag Plain Jane Granola
  • 2 cups packed light brown sugar
  • 1 3/4 cup Heavy Cream (buy local!)
  • 3/4 cup dark corn syrup
  • 2 Tablespoons Local Butter
  • Pinch of Salt
  • 6 Apples (Granny Smith pictured)

Also needed:

  • Heavy bottom sauce pan
  • Candy thermometer 
  • Wooden chopsticks or Popsicle sticks
  • Wooden spoon


Homemade Caramel Apples Featuring Plain Jane Granola

Thoroughly wash the apples in HOT water to remove all the wax coating. If the coating is not removed the caramel will NOT stick to the apples.

Dry apples thoroughly.

Press the wooden chopsticks or popsicle sticks through the center of the apples.

Prepare an ice bath of water and ice. This is will be used in a few steps but it is good to be prepared because once the caramel reaches temperature you have to move fast.

Homemade Caramel Apples Featuring Plain Jane Granola

In a heavy bottom saucepan, combine all the ingredients with the exception of the butter and bring to a rapid boil.

Be careful not to let the caramel boil over.

Using your candy thermometer, monitor the temperature of the caramel. After about 10 minutes, the rolling boil will reach 250 degrees.

Homemade Caramel Apples Featuring Plain Jane Granola

Once the caramel has reached 250 degrees plunge the pot into the prepared ice bath.

This will shock the caramel and stop the cooking process. Once the sizzling of the ice and water has stopped, remove the pan from the ice bath and stir the cooled caramel from the edges into the rest of the hot caramel.

Homemade Caramel Apples Featuring Plain Jane Granola

Add the 2 tablespoons of local butter and with a wooden spoon, stir to incorporate. The butter will help your caramel become glossy and give it some softness.

Homemade Caramel Apples Featuring Plain Jane Granola

Plunge the apples into the caramel and swirl them to cover the majority of the apple.

Leave the top section of the apple without caramel so that the recipient will know what variety of apple is in their caramel apple.

Homemade Caramel Apples Featuring Plain Jane Granola

Once you have your apples coverd in caramel, allow the excess caramel to drip off the bottom.

Scrape the excess off of the bottom of the apple.

Homemade Caramel Apples Featuring Plain Jane Granola

Just as you see a skin forming on the surface of the caramel, press the Plain Jane granola into the caramel.

Plain Jane granola is our peanut butter granola and is delicious on these caramel dipped apples. 

If you are looking for another recipe featuring our Plain Jane, you NEED to check out the Poached Apple Tart featuring Plain Jane crust.

That is it! 

You did it!

Repeat the dipping and coating process until all 6 apples are coated. Depending on the size of your apples you may get up to 8 apples coated.

Would you like to win your own bag of Plain Jane Granola? Enter below!

Spicy Thai Peanut Coleslaw

Sarah Mock

Coleslaw is a classic side dish but not everyone is a fan of the creamy classic. Try our twist when you switch up the flavors with this Asian-inspired recipe and be sure to include our Spicy Thai Peanut from the Sarah's Savor Snacks collection. Coleslaw has never been tastier with the addition of this blend of cashews, peanuts and oats with its kick of spice. 


  • 1 bag Sarah's Savor Snacks - Spicy Thai Peanut (gluten free, non GMO, vegan)
  • 1/2 red bell pepper
  • 2 cloves garlic
  • 3 tablespoons ginger root (about 3" piece)
  • 1 large bag cole slaw mix

Other optional tasty additions

  • snow peas
  • bean sprouts
  • green onions
  • bok choi
  • 1/4 cup olive oil
  • 5 Tablespoons soy sauce
  • 3 tablespoons grapes oil
  • 1 teaspoon sesame oil
  • 1/4 cup white vinegar
  • 2 tablespoons brown sugar


Julienne the red bell pepper.

Peel the ginger root.

Added tip: freeze the remainder of the ginger root for future use.

Finely grate the 3" of ginger root on a micro plan grater. If you don't have a micro plane grater, mince the ginger root finely.

Do the same with the 2 cloves of garlic.

Use 2 tablespoons of the olive oil to sauté the garlic and the ginger. This will bring out the natural sugars in the ingredients and caramelize them slightly. Don't over cook the garlic or it will become bitter.

Allow to cool completely.

Add the rest of the wet ingredients to a mason jar.

Add the garlic and ginger.

Close the jar tightly and shake vigorously until the brown sugar has dissolved and the dressing has combined completely.


Toss together the coleslaw, red peppers and Sarah's Savory Snacks, Spicy Thai Peanut.

When it is time to serve, toss the dressing over the coleslaw.

Enjoy this crunchy, spicy Asian-inspired side dish at your next get-together or serve it with dinner.