Gourmet Caramel Apples (Print version)

Glossy Gourmet Caramel Apples dipped in homemade caramel, finished with chocolate drizzle, nuts, and candy-shop crunch.

# Ingredients:

For the apples

01 - 8 medium Granny Smith apples, washed and dried
02 - 8 sturdy wooden caramel apple sticks

For the caramel

03 - 2 cups (400 g) granulated sugar
04 - 3/4 cup (240 g) light corn syrup
05 - 1/2 cup (113 g) unsalted butter, cut into pieces
06 - 1 1/2 cups (360 ml) heavy cream
07 - 1/2 teaspoon fine salt
08 - 2 teaspoons vanilla extract

For decorating

09 - 1 cup (110 g) finely chopped pecans
10 - 1/2 cup (55 g) crushed chocolate sandwich cookies
11 - 1/2 cup (85 g) mini chocolate chips
12 - 4 oz (115 g) dark or milk chocolate, melted

# Instructions:

01 - Remove stems from the apples. Wash the apples well, rub off any waxy coating, dry completely, and push a stick firmly into the top of each apple. Chill on a parchment-lined tray while you make the caramel.
02 - Place chopped pecans, cookie crumbs, and mini chocolate chips in shallow bowls. Keep the lined tray nearby so the dipped apples can be moved quickly.
03 - Combine sugar, corn syrup, butter, heavy cream, and salt in a heavy 4-quart pot. Cook over medium heat, stirring often, until the caramel reaches 238°F, about 20-25 minutes.
04 - Remove the pot from the heat and stir in vanilla. Let the caramel cool for about 5 minutes, until it is thick but still fluid enough for dipping.
05 - Tilt the pot and dip one cold apple into the caramel, turning to coat. Lift it out, let the excess drip back into the pot, then hold it upside down for about 45 seconds to keep the coating even.
06 - Roll the lower half of the apple in toppings while the caramel is tacky. Set the apple on parchment and repeat with the remaining apples.
07 - Once the caramel has firmed, drizzle the apples with melted chocolate. Let them set at room temperature or refrigerate until the coating is firm.

# Good to know:

01 - Best eaten the day they are made, but they keep refrigerated for up to 3 days.
02 - Use a candy thermometer for the most reliable caramel texture.
03 - Small to medium apples are easier to dip and serve than very large apples.

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