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Apple Crisp Caramel Candy Apples- How to Make Caramel Candy Apples Recipe Video
|Granny smith apples||4 Small, scrubbed, stem removed|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Quick cooking oats||3⁄4 Cup (12 tbs)|
|Cinnamon powder||1 Teaspoon (to taste)|
|Pecan nuts||1⁄2 Cup (8 tbs), chopped (Optional)|
|Butter||1⁄2 Cup (8 tbs), softened (1 stick)|
|Caramel candy||14 Ounce|
|Heavy whipping cream||2 Tablespoon|
Calories 1143 Calories from Fat 396
% Daily Value*
Total Fat 46 g70.5%
Saturated Fat 19.8 g99.2%
Trans Fat 0 g
Cholesterol 77.7 mg
Sodium 249.6 mg10.4%
Total Carbohydrates 185 g61.6%
Dietary Fiber 9.8 g39.1%
Sugars 132.2 g
Protein 12 g24.2%
Vitamin A 17.3% Vitamin C 1.1%
Calcium 18.6% Iron 12.6%
*Based on a 2000 Calorie diet
1. Preheat oven to 350 degrees F.
2. Insert a popsicle stick into the stem area of each apple.
3. Place the apples in the freezer.
4. In a medium bowl mix together flour, brown sugar, oats, cinnamon, and pecans (if using).
5. Cut in the butter using a fork, pasty cutter or your fingers.
6. Mixture should look like crumbly dough once the butter is mixed in.
7. Line a baking sheet with foil or parchment paper.
8. Sprinkle the crisp mixture in a single layer on the baking sheet.
9. Bake for 15 minutes or until golden.
10. Let crisp mixture cool completely. It will harden more as it cools.
11. Once the crisp has cooled, place into a food processor and grind until crumbly.
12. Place the mixture into a medium size bowl and set aside.
13. In a small, narrow pot, over medium-low heat, add heavy whipping cream and caramels.
14. Stir occasionally as the caramel slowly melts. The mixture should never boil.
15. When the caramels are melted completely, turn the heat to the lowest setting just to keep it warm.
16. Remove the apples from the freezer and wipe off any condensation.
17. Tilt the pot so that the caramel pools to one side, making it deeper.
18. Dip the apple into the caramel. Turn the apple gently so that the caramel coats all around the apple.
19. Slowly bring the apple up from the pot and let the excess drip off. Use a knife or extra popsicle stick to help removed the excess caramel quickly if needed (work quickly as the caramel hardens fast).
20. Place the apple in the bowl of crisp and turn to coat the bottom half of the apple. Place the apple on wax paper.
21. Repeat with other apples.
22. When all apples have been coated in the crisp, place in the refrigerator to speed up the caramel set time.
23. In a serving plate, serve these apples as dessert.