Sheet Pan Caramel Apples (Print version)
Crisp apple slices spread on a sheet pan, drizzled with caramel and chocolate, then finished with nuts, pretzels, and sea salt.
# Ingredients:
For the apples
01 -
3 large Granny Smith apples, washed, cored, and sliced
02 -
2 large Honeycrisp apples, washed, cored, and sliced
03 -
1 tablespoon fresh lemon juice
For the caramel and chocolate
04 -
11 oz (310 g) soft caramel candies, unwrapped
05 -
3 tablespoons heavy cream, plus more if needed
06 -
3/4 cup (130 g) semisweet chocolate chips
07 -
1 teaspoon neutral oil or coconut oil
For the toppings
08 -
1/3 cup (45 g) chopped roasted peanuts
09 -
1/3 cup (35 g) chopped pecans
10 -
1 cup (40 g) mini pretzels, lightly crushed
11 -
1/2 teaspoon flaky sea salt
# Instructions:
01 -
Line a rimmed half sheet pan with parchment paper. Clear enough refrigerator space for the pan before you start assembling.
02 -
Core the apples and cut them into sturdy slices. Toss with lemon juice, then blot the cut sides with a clean towel to remove extra moisture.
03 -
Place the caramel candies and heavy cream in a microwave-safe bowl. Heat in 30-second bursts, stirring after each one, until smooth and thick enough to drizzle.
04 -
Place the chocolate chips and oil in a separate microwave-safe bowl. Heat in 20-second bursts, stirring until glossy and smooth.
05 -
Spread the apple slices over the prepared sheet pan in a loose single layer. Drizzle with warm caramel and melted chocolate, then immediately sprinkle with peanuts, pecans, and crushed pretzels.
06 -
Refrigerate for 10-15 minutes, just until the drizzles settle. Sprinkle with flaky sea salt and serve the same day for the best crunch.
# Good to know:
01 -
Best served within 1 hour of assembly.
02 -
Blotting the apples helps the caramel cling.
03 -
Cut toppings small so they stick to the drizzle.