Crunchy Caramel ApplesCrunchy Caramel Apples
Crunchy Caramel Apples
Crunchy Caramel Apples
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Recipe - Gourmet Garage Corporate
CrunchyCaramelApples.jpg
Crunchy Caramel Apples
Prep Time40 Minutes
Servings8
Cook Time10 Minutes
Calories743
Ingredients
1 package (6 ounces) pecan chips (1-1/3 cups)
2 containers (1.75 ounces each) rainbow sprinkles (2/3 cup)
1 cup nut topping (of your choice )
1/2 cup mini chocolate chips
2 packages (14 ounces each) square-shaped caramels with sticks included
8 lg Golden Delicious, Granny Smith or McIntosh apples, stems removed
1/4 cup water
Nonstick cooking spray
Directions

1. In large skillet, toast pecans over low heat 3 to 5 minutes or until lightly browned, stirring frequently. Transfer to pie plate or wide, shallow dish to cool completely. Stir in sprinkles, nut topping and chocolate chips. Freeze 15 minutes.

 

2. Meanwhile, spray cookie sheet with nonstick cooking spray. Insert 1 stick halfway into stem-end of each apple. Unwrap caramels and place in medium saucepan; add water. Heat over medium-low heat 8 to 10 minutes, stirring until caramels are melted and mixture is smooth. Reduce heat to low.

 

3. Dip and swirl each apple into melted caramel until evenly coated, using a spoon to pour caramel onto apple near the stick and allowing excess to drip off into saucepan. Dip top and roll sides of apples in nut mixture to evenly coat. With gloved hand, lightly press mixture into caramel. Place apples, stick side up, onto prepared cookie sheet. Refrigerate at least 1 hour or up to 2 days. To serve, let apples stand at room temperature 30 to 45 minutes or until caramel softens slightly.

 

Nutritional Information
  • 34 g Fat
  • 7 g Saturated Fat
  • 10 mg Cholesterol
  • 333 mg Sodium
  • 104 g Carbohydrates
  • 5 g Fiber
  • 10 g Protein
40 minutes
Prep Time
10 minutes
Cook Time
8
Servings
743
Calories

Shop Ingredients

Makes 8 servings
1 package (6 ounces) pecan chips (1-1/3 cups)
Fairway Pecan Halves, 8 oz
Fairway Pecan Halves, 8 oz
$8.99$1.12/oz
2 containers (1.75 ounces each) rainbow sprinkles (2/3 cup)
Betty Crocker Parlor Perfect Rainbow Ice Cream Sprinkles, 9 oz
Betty Crocker Parlor Perfect Rainbow Ice Cream Sprinkles, 9 oz
$6.99$0.78/oz
1 cup nut topping (of your choice )
Fairway Brazil Nuts, 12 oz
Fairway Brazil Nuts, 12 oz
$12.99$1.08/oz
1/2 cup mini chocolate chips
Pascha Organic 85% Cacao Bitter-Sweet Dark Chocolate Chips, 8.8 oz
Pascha Organic 85% Cacao Bitter-Sweet Dark Chocolate Chips, 8.8 oz
$7.99$0.91/oz
2 packages (14 ounces each) square-shaped caramels with sticks included
Not Available
8 lg Golden Delicious, Granny Smith or McIntosh apples, stems removed
Granny Smith Apple
Granny Smith Apple
$2.49 avg/ea$3.99/lb
1/4 cup water
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
On Sale! Limit 4
$8.30 was $9.99$0.02/fl oz
Nonstick cooking spray
Spectrum Culinary Organic Olive Oil Non-Stick Cooking Spray, 5 oz
Spectrum Culinary Organic Olive Oil Non-Stick Cooking Spray, 5 oz
$12.29$2.46/oz

Nutritional Information

  • 34 g Fat
  • 7 g Saturated Fat
  • 10 mg Cholesterol
  • 333 mg Sodium
  • 104 g Carbohydrates
  • 5 g Fiber
  • 10 g Protein

Directions

1. In large skillet, toast pecans over low heat 3 to 5 minutes or until lightly browned, stirring frequently. Transfer to pie plate or wide, shallow dish to cool completely. Stir in sprinkles, nut topping and chocolate chips. Freeze 15 minutes.

 

2. Meanwhile, spray cookie sheet with nonstick cooking spray. Insert 1 stick halfway into stem-end of each apple. Unwrap caramels and place in medium saucepan; add water. Heat over medium-low heat 8 to 10 minutes, stirring until caramels are melted and mixture is smooth. Reduce heat to low.

 

3. Dip and swirl each apple into melted caramel until evenly coated, using a spoon to pour caramel onto apple near the stick and allowing excess to drip off into saucepan. Dip top and roll sides of apples in nut mixture to evenly coat. With gloved hand, lightly press mixture into caramel. Place apples, stick side up, onto prepared cookie sheet. Refrigerate at least 1 hour or up to 2 days. To serve, let apples stand at room temperature 30 to 45 minutes or until caramel softens slightly.