Under 30 Minutes

Caramel Apples

These caramel apples can be stored in an airtight container at room temperature, up to 3 days.

  • Prep:
  • Total Time:
  • Yield: Makes 6
Caramel Apples

Source: Everyday Food, October 2010

Ingredients

  • Nonstick cooking spray
  • 2 cups sugar
  • 1/2 cup heavy cream
  • 6 Granny Smith or Red Delicious apples
  • 1 cup toasted pecans (optional), coarsely chopped

Directions

  1. Line a baking sheet with waxed paper and coat with cooking spray. In a medium saucepan, bring sugar and 1/2 cup water to a boil over high. Reduce to medium-high and simmer, undisturbed, until caramel is golden brown, 8 minutes. Remove from heat and carefully stir in cream (mixture will sputter). Transfer to a small bowl and let cool 5 minutes.

  2. With a paring knife, make a small slit in top of each apple. Insert an ice-pop stick 1 inch deep into each slit. Dip apples into caramel, swirling to coat. Sprinkle with nuts (if using) and transfer to sheet.

Cook's Note

Store in a deep airtight container at room temperature, up to 3 days.

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