Ingredients

The following ingredients have 4 Servings
  • 4 Granny Smith apples (mine were small-medium sized)
  • 4 ounces chocolate chips (melted)
  • 1/4 cup pecans (toasted and coarsely chopped)
  • flaky sea salt (for garnish)
  • 4 popsicle sticks or branches
  • 1 cup heavy cream
  • 1 cup brown sugar (packed (I used light))
  • 1/2 cup corn syrup (I used light)
  • 2 tablespoons unsalted butter (cut into 1/4" cubes)
  • 1 tablespoon bourbon (optional)
  • 1 teaspoon flaky sea salt

Instruction

  • Wash the apples and dry thoroughly. Place on a baking sheet lined with a silicone baking mat or parchment, and press the popsicle sticks firmly down into the apple through the stem. Fill a heat proof bowl with some ice water for an ice bath and set aside.
  • Place the cream, brown sugar, corn syrup, butter, bourbon, and sea salt in a saucepan fitted with a candy thermometer. Heat over medium to medium-high heat, stirring just until all the ingredients are combined. Heat until the temperature reaches 240 degrees F, or softball stage.
  • Remove the pan from heat and place in the ice bath, stirring until combined for about 1 minute.
  • Remove from the ice bath, and begin dipping the apples in the caramel. When removing the apples, let the excess caramel drip off for a few seconds, then place on the prepared baking sheet.
  • Repeat with the remaining apples. If the caramel begins to harden, simply heat for a minute or so until it softens. Reserve remaining caramel for caramel candies or dip.
  • Place the apples in the refrigerator for 5-10 minutes until set, then remove.
  • Melt the chocolate in a heat proof bowl set in a pan of barely simmering water, stirring occasionally until melted and smooth. Place the warm chocolate in a zip top bag and snip off just a bit of one corner. Drizzle the chocolate over the apples, then sprinkle with the pecans and sea salt.
  • Let stand at room temperature or in the refrigerator until set. Store leftover apples in the refrigerator for up to 2 days.