Sink your teeth into crispy apples covered in sticky, homemade caramel.
Photo by Karen Hermann
Makes 10 depending on size
10 tart apples (Granny Smith, Pink Lady or Honeycrisp)
Skewers or popsicle sticks
22 ounces caramels
4 tablespoons heavy cream
Pinch kosher salt
Chopped pecans or peanuts
Line a baking sheet with silicone pad or parchment paper. Prepare apples (see Tips/Techniques), insert skewers and place on baking sheet. Set aside.
In a medium bowl, add caramels, cream and salt, and microwave for a few minutes, stirring every 30 seconds until caramel is smooth. Alternately, place bowl with caramels over a double-boiler, stirring occasionally until melted. Be sure not to allow water to get in the bowl.
Roll apples in caramel, making sure to coat almost to the top of each apple. Allow excess to drop back into the bowl. Scrape off the bottom of the apple against the side of the bowl so caramel does not pool at the bottom as apples rest and cool on the parchment or silicone pad. Immediately after dipping apple in caramel, dip in nuts. Refrigerate for at least 15 minutes or until caramel is set.
Chef’s tips: Prepping apples for best results:
- Remove wax from store-bought apples by dipping apples in hot water for a few seconds, then rubbing them with a towel
- Dry apples thoroughly
- Remove stems before inserting apple skewers or sticks
- Refrigerate apples after dipping into the caramel
If air bubbles start to form in the caramel or if it gets too thick, rewarm it slightly. If it is too runny, let it cool slightly before dipping.