Caramel Apples

Caramel Apples

Really, it wouldn’t be Halloween without caramel apples!

INGREDIENTS

6 Small Apples

6 Popsicle Sticks

14 Ounces Unwrapped Caramels

2 Tablespoons Half & Half

2 Cups Chopped Toasted Nuts (Peanuts, Pecans or Walnuts) – Optional

It is best to use tart apples for these caramel apples.  Wash and dry the apples.  Remove the stems and insert a popsicle stick into the stem end of each apple.  Butter a baking sheet.  Place the apples on the baking sheet.  In a medium size saucepan combine the caramels and the half & half.  Cook and stir over a medium low heat until the caramels are completely melted.  Stir constantly.  Turn off the heat. You will now need to work quickly.  Dip each apple into the hot caramel mixture.  Turn to coat.  If the caramel mixture becomes too thick to easily coat the apples then heat again over a low heat.  If you have opted for finishing them off with nuts then place the chopped nuts into a small bowl and dip the wet caramel apple into the nuts.  Place on the buttered baking sheet and let stand until set.  Serve the same day.  Makes 6

 

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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