Sunday, October 4, 2009

Candied Apples

Caramel Apples


Makes: 12 servings

Prep: 1 hour
Start to Finish: 1 hour 10 minutes


  • 1  tablespoon unsalted butter
  • 1/2  cup shelled pumpkin seeds
  • 1/2  cup salted peanuts, coarsely chopped
  • 1/2  cup sweetened flaked coconut, toasted
  • 1/2  cup mini-chocolate chips
  • 12  small assorted apples
  • 12  (4- to 5-inch) Popsicle sticks
  •   Vegetable oil, for pan
  • 2  bags (14 oz. each) caramels, unwrapped


1. Melt butter in a medium skillet over moderate heat. Add pumpkin seeds and cook, seasoning with salt, stirring, until golden and puffed, about 4 minutes. Transfer to paper towels to drain. Place seeds nuts, coconut, and chocolate chips in separate shallow bowls, for toppings.
2. Wash apples and dry. Push a stick into stem end of each. Brush a large baking pan with oil.
3. Melt caramels with 1/4 cup water in a small saucepan over moderate heat, stirring until smooth. Working with one apple at a time, dip into caramel, coating halfway up sides. Immediately roll apple in 1 topping, evenly covering caramel, and transfer, stick end up, to prepared pan. Repeat with remaining ingredients. (Can be made 1 day ahead and stored at room temperature.) Makes 12 servings.

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