Caramel Apples With Crushed Nuts Recipe By Tasty

HOW TO MAKE PERFECT CARAMEL APPLES

Steps:

• Remove apple stems, rinse the apples under very hot water for a few seconds, then scrub dry with a paper towel to help remove the wax around the apple. If possible, place the apples in the refrigerator for several hours or days in advance so they are well chilled before dipping.
• Insert the craft sticks vertically into the apples. Line a pan with parchment paper and place the apples on it. Make space in your fridge to fit the pan. Add all of your toppings to plates or shallow bowls so they are ready to go. (If adding melted chocolate and then toppings, wait for the caramel to set on the apples before dipping them in melted chocolate).
• Make homemade caramel (this will take approximately 70 minutes), or melt store-bought pre-wrapped caramels (wrapper removed) in a large saucepan with 2 tablespoons of milk. Melt over medium heat until smooth. (See notes.)
• Allow the caramel to cool for 3-5 minutes before dipping the apples. If it's too hot it will slide off the apples more easily.
• Holding an apple by the stick, dip it into the caramel, gently swirling it around to coat all sides. Lift up and continue to swirl it as you allow any excess caramel to drip off. Place on parchment paper lined pan. Work carefully and quickly to dip all of the apples, and immediately add toppings, if desired.
• Repeat with remaining apples. Store dipped apples immediately in the refrigerator for up to two weeks.

THE BEST CARAMEL APPLES

Steps:

• Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
• Line a baking sheet with parchment paper.
• Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
• Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.

CARAMEL APPLES WITH CRUSHED NUTS RECIPE BY TASTY

Steps:

• Set a wire rack over a baking sheet and grease both with nonstick spray.
• Add the water and sugar to a medium saucepan. Cook over high heat, without stirring (so the mixture doesn't crystallize), for about 10 minutes, until the mixture begins to turn golden brown. Note: Use a larger pan than you think you need; the caramel will bubble up when you add the cream.
• Reduce the heat to low. Slowly pour in a little bit of the heavy cream. The mixture will bubble. When it begins to recede, carefully whisk to incorporate the cream. Continue adding the cream in increments, stirring to incorporate.
• Once the cream is incorporated, stir in the salt. Increase the heat to medium-high and cook for 10-12 minutes more, until the caramel reaches 250°F (120°C) on an instant read thermometer. Remove the pot from the heat and let the caramel cool for about 5 minutes. Carefully transfer to a heatproof liquid measuring cup or bowl.
• Stick a popsicle stick though the top of each apple, about ⅔ of the way through.
• Dip an apple into the caramel until completely coated. Lift the apple from the caramel and spin the stick for 20-30 seconds to remove excess caramel. Roll the apple in the crushed nut topping and place upright on the baking sheet. Repeat with the remaining apples.
• Serve the apples immediately, or let set at room temperature for 1 hour. Leftover caramel apples will keep, loosely covered, in the refrigerator for 2-3 days.
• Enjoy!