Caramel Apples for the Goblins
Caramel apples make their debut on Halloween
Change out the topping to include your favorite candy.
These caramel apples were inspired by Trisha Yearwood who makes everything look simple. I added my twist of coating the apples with chopped English toffee and toasted pecans.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
10 medium Granny Smith apples
Nonstick cooking spray, for spraying the baking sheet
1 cup chocolate-covered English toffee (Heath bars work well also)
1 cup toasted pecans
2 cups sugar
1 cup buttermilk
1/2 cup (1 stick) salted butter
1 teaspoon baking soda
1 teaspoon vanilla extract
Heavy cream, to thin the caramel, if necessary
Sea salt, for sprinkling
10 popsicle sticks or chopsticks and a candy thermometer
Rinse and dry the apples. Spray a baking sheet with cooking spray. Push one stick into the top of each apple, then place on the baking sheet with the stick standing straight up.
Rough chop the English toffee pieces and toasted pecans. Set aside.
In a large saucepan over low heat, combine the sugar, buttermilk, butter, baking soda, and vanilla and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan, and continue to boil and stir until the mixture reaches 238 degrees F, 15 to 17 minutes. Remove the pan from the heat.
Dip each apple, one at a time, immediately into the caramel, leaving a 1/4-inch ring of green by the stick, and return the apple to the baking sheet. If the caramel starts to solidify while you are dipping apples, stir in heavy cream, a few drops at a time, until the caramel reaches a spreadable consistency.
After all the apples have been dipped, lightly sprinkle them with sea salt. Allow the caramel to set, about 5 minutes.
Combine the English toffee pieces and the pecans on a plate. Roll each apple in the mixture. Let set. Tie with a ribbon and display - these can be a centerpiece to a Halloween feast.
Recipe inspired by Trisha Yearwood.