Whiskey Caramel Sauce

1. Heat the sugar in a medium heavy-bottomed saucepan over medium heat, stirring occasionally, until it melts and turns a deep amber color, about 8–10 minutes. Watch carefully once it starts to color.
2. Remove from heat. Carefully add the butter pieces — the mixture will bubble vigorously. Whisk until the butter is fully melted and combined.
3. Slowly pour in the heavy cream while whisking steadily. Return the pan to low heat and stir for 1 minute.
4. Remove from heat, stir in the whiskey and sea salt. Cool until just warm before serving. (If making ahead, refrigerate and reheat gently before using.)

Blondies

1. Preheat the oven to 350°F. Liberally butter an 8-inch square baking pan.
2. In a large bowl, use a sturdy spoon to stir together the softened butter, brown sugar, salt, and vanilla until smooth and well combined. Add the eggs one at a time, stirring until completely combined after each.
3. Add the flour, baking powder, baking soda, and cinnamon. Stir until well combined. Fold in the chopped apples and walnuts.
4. Spread the batter into the prepared pan. Bake for 35–40 minutes (the apples add moisture — start checking at 35 minutes), until a toothpick inserted in the center comes out clean. Cool completely in the pan before cutting into 9 or 16 pieces.
5. Serve with the warm whiskey caramel spooned generously over the top.