Salted Caramel Apples - Happy Halloween!
Carmel Apples are the Halloween treat that reminds me the most of my childhood. Every Halloween, my Mom would decorate our garage up all festive and host my costumed friends and their parents for an old-timey Halloween party, complete with a dry-ice punch bowl, apple bobbing, Halloween games, spooky music, and of course, Caramel Apples! I still love eating and making them. They’re a fun and easy treat to make at home with the kids. Even better, forage for sticks to form the handles and they will look wonderfully rustic. Bring these to a classroom party and everyone will be most impressed!
SALTED CARAMEL APPLES
Yields 12 apples
Ingredients
12 Granny Smith Apples, non-waxed, all similar size and shape
1/2 cup chopped, toasted almonds (optional)
1 cup lightly-packed brown sugar
4 TB butter
1 tsp Vanilla Extract
1/2 cup heavy cream
1/4 tsp Kosher Salt
1/4” diameter x 10” long apple branches (or sturdy paper straws, or popsicle sticks)
Method
Line a baking sheet with parchment, a Silpat, or waxed paper. Place the sticks in the apples and stand them upright on the baking sheet, with at least 2” space between.
Toast the almonds in the oven or a dry pan until just fragrant. Roughly chop and place in a shallow bowl, big enough to hold the nuts and an apple.
In a small, deep saucepan, melt the butter, vanilla, and brown sugar, whisking constantly. When mixture reaches a boil, remove from heat and whisk in the cream. The mixture will bubble up, so take care when doing this. Keep whisking constantly and the mixture will calm down and the bubbles will recede. Stir in the salt.
Allow caramel to cool for 5 minutes. You’re looking for a slightly thickened consistency, one that will coat (and stick to) the apples. If you dip when the mixture is too hot, it will run off the apples.
Working one at a time, dip each apple into the warm caramel, coating the apple about 3/4 of the way up the side. Roll the bottom 1” into the chopped almonds (if desired). Allow to cool completely (at least 30 minutes) on the lined sheet pan. Wrap in cellophane, tie with a ribbon, and store at room temperature, up to 3 days.
