📝 About This Recipe
A quintessential Halloween treat, these apples bridge the gap between rustic autumn harvest and whimsical All Hallows' Eve indulgence. Crisp, tart Granny Smith apples are enveloped in a velvety, homemade buttery caramel and rolled in a crunchy mosaic of toasted pecans and walnuts. The contrast of the warm, molten sugar against the cold, snapping fruit creates a sensory experience that defines the nostalgic magic of October.
🥗 Ingredients
The Fruit
- 8 pieces Granny Smith Apples (cold, thoroughly washed, and dried)
- 8 pieces Wooden Craft Sticks (heavy-duty)
The Caramel Base
- 2 cups Granulated Sugar
- 1 cup Heavy Cream (room temperature)
- 1/2 cup Unsalted Butter (cubed, high-quality)
- 1/2 cup Light Corn Syrup (prevents crystallization)
- 1/4 cup Water
- 1 tablespoon Pure Vanilla Extract (add after cooking)
- 1/2 teaspoon Sea Salt (fine grain)
The Nut Coating & Garnish
- 1 cup Pecans (finely chopped and toasted)
- 1 cup Walnuts (finely chopped and toasted)
- 1 tablespoon Maldon Sea Salt (flaky, for finishing)
- 4 ounces Dark Chocolate (melted, for optional drizzling)
👨🍳 Instructions
-
1
Prepare the apples by scrubbing them under hot water to remove any food-grade wax; this ensures the caramel sticks perfectly. Dry them completely and remove the stems.
-
2
Insert a wooden stick firmly into the stem end of each apple, pushing about halfway through. Place the prepared apples on a baking sheet lined with buttered parchment paper and chill in the refrigerator.
-
3
In a heavy-bottomed 3-quart saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently just until the sugar is moistened.
-
4
Place the saucepan over medium-high heat. Attach a candy thermometer to the side, ensuring the bulb is submerged but not touching the bottom of the pan.
-
5
Bring the sugar mixture to a boil without stirring. If sugar crystals form on the sides of the pan, use a wet pastry brush to wash them down.
-
6
Once the mixture reaches 300°F (hard crack stage), slowly whisk in the cubed butter and heavy cream. Be careful, as the mixture will bubble up vigorously and release hot steam.
-
7
Continue cooking the caramel, stirring constantly with a heat-resistant spatula, until the thermometer reaches exactly 245°F (firm ball stage).
-
8
Immediately remove the pan from the heat. Stir in the vanilla extract and fine sea salt. Let the caramel sit for 3-5 minutes to thicken slightly and allow bubbles to dissipate.
-
9
While the caramel rests, place your chopped toasted pecans and walnuts in a shallow bowl or pie tin.
-
10
Remove the cold apples from the fridge. Tilt the saucepan and dip one apple at a time, swirling it to coat evenly up to the base of the stick.
-
11
Lift the apple and let the excess caramel drip back into the pan for a few seconds, then scrape the very bottom of the apple against the edge of the pan.
-
12
Immediately roll the bottom half of the caramel-coated apple in the toasted nut mixture, pressing gently to adhere.
-
13
Place the finished apple back on the buttered parchment paper. Repeat with the remaining apples. If the caramel in the pan gets too stiff, reheat it over low flame for a minute.
-
14
Once all apples are coated, sprinkle a few flakes of Maldon salt over the tops. If using dark chocolate, drizzle it over the nuts once the caramel has set for 10 minutes.
-
15
Allow the apples to set completely at room temperature for at least 45 minutes before serving or wrapping in cellophane.
💡 Chef's Tips
Always use cold apples; the temperature difference helps the caramel set instantly and prevents it from sliding off. Toasting your nuts is non-negotiable—it releases essential oils that provide a much deeper flavor profile. If your caramel is too thin and keeps running off, let it cool in the pan for another 2 minutes before dipping the next apple. Avoid using Red Delicious apples as they are too soft; Granny Smith or Honeycrisp offer the best structural integrity and tart contrast. Store finished apples in the refrigerator if not eating within 2 hours, but let them sit at room temperature for 15 minutes before biting into them.
🍽️ Serving Suggestions
Serve alongside a steaming mug of spiced apple cider or a dry sparkling Prosecco to cut through the sweetness. Slice the apples into wedges before serving to make them easier for guests to enjoy at a party. Pair with a sharp cheddar cheese plate for a sophisticated sweet-and-savory autumn snack. Arrange on a rustic wooden board decorated with dried corn husks and mini pumpkins for a stunning centerpiece. Offer a small bowl of extra warm caramel sauce on the side for those who want an extra decadent dip.