Caramel Apple Recipe
Makes 6 Caramel Apples
You will need the following items for this project:
2 cups nuts, such as almonds or hazelnuts (optional)
6 small Granny Smith or other firm apples (about 1 1/2 pounds)
1 cup sugar
1/4 cup dark corn syrup
1 cup heavy cream
2 tablespoons unsalted butter
If using nuts, heat the oven to 350 degrees. Spread the nuts on a baking pan. Bake until they are fragrant, several minutes. Transfer the nuts to a bowl to cool. If using hazelnuts, rub them while warm in a towel to remove the skins. Roughly chop the nuts and set them aside.
Insert a 6-inch wooden dowel into the center of each apple. Set the apples onto an 11 x 17 baking sheet lined with a nonstick baking mat. Set aside. Fill a medium bowl with ice and water, and set aside.
Place the sugar, corn syrup, heavy cream, and butter in a small saucepan, and bring the mixture to a boil over medium-high heat, stirring to combine. Clip on a candy thermometer, and boil the mixture until the temperature reaches about 260 degrees; it should take about 20 minutes. Immediately place the saucepan into the ice water to stop the cooking. Working quickly, dip the apples one at a time into the caramel, and place them onto the lined baking sheet. Roll the bottom of the apples in the reserved toasted nuts, if using. Transfer to a serving platter as soon as set, and serve immediately.
If the caramel becomes too stiff to coat the apples, rewarm it slightly over medium heat until it softens.
Customize your caramel apples by adding jimmies or candy to the outside for an extra delicious treat!