Crips McIntosh or Pink Lady apples are perfect for caramal apples. You can use either 6 large or 12 small for this recipe.

Ingredients

12	small apples
1/2	cup almonds, toasted with skins
2	cups sugar
1	cup dark corn syrup
1/4	cup water
2	ounces butter,(1/2 stick), unsalted
1/2	cup heavy cream

Directions

1. Wash and dry all the apples. Carefully pierce each through the stem end with a wooden skewer or Popsicle stick.
   
   
2. Chop the nuts with a small knife and place them in a shallow bowl for dipping.
   
   
3. Measure sugar, corn syrup and water into a saucepan to start the caramel.
   
   
4. Place a candy thermometer in the mixture and cook over medium-high heat until the thermometer registers 280°F. When 280°F has been reached.
   
   
5. Carefully remove the caramel from the heat. Stir in the butter and cream and return the saucepan to low heat, stirring occasionally until smooth, about a minute or two. Set aside and let cool about 15 minutes, to your preferred thickness.
   
   
6. On a counter, line up the pot of caramel, bowl of nuts and parchment-lined cookie sheets. One at a time, dip each apple in the caramel, twirling to coat evenly. Then dip the caramel-coated apple in chopped almonds to coat. Stand finished apples on plates or parchment-lined cookie sheets. Chill until firm, about 2 hours, and return to room temperature before eating.
   
   

Categories

Dessert, Snacks

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in cholesterol Very low in sodium

Bad points Very high in sugar