Easy Caramel Apples
These caramel apples can be stored in an airtight container at room temperature, up to 3 days.
- Total Time:
- Yield: Makes 6
Source: Everyday Food, October 2010
- 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
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.
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.