These take some time and money to make, but the end product was a hit at our last Halloween decorating party! Unlike traditional carmel apples, these have a crunchy outter candy layer holding in the apple!
Ingredients
6 large honeycrisp apples
1/2 cup chopped nuts (peanuts or almonds are best)
1 cup granulated sugar
1/4 tsp. lemon juice
1/4 cup cold water
Method
lay out nuts on plate in a layer to roll apples in when ready. Insert popcicle sticks in tops of apples and set aside. In 2-quart saucepan, add sugar, lemon juice and water. Turn stove on medium-high and start stirring with wooden spoon, making a slow swirling motion. It will take some time (around 15 minutes) and you will notice the white sugar becoming a lovely amber color. Once the caramel turns amber, it will darken and burn quickly so remove from heat about 30 seconds after you notice it turning.
IMMEDIATELY dip your apples, covering them in caramel and then smash their “butts” into the nuts and set aside to cool. Caramel hardens very quickly once removed from heat so don’t wait. There are no left overs for re-use.
Tips:
Caramelizing is fun but the clean up is not. To make it headache free, immediately soak the carmelize saucepan and wooden spoon in very hot water.
If your caramel starts to harden before you get your apples done, turn the heat back on and swirl a little longer. You won’t get many cracks at this before it burns.