Easy Caramel Apples
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Easy Caramel Apples

Prep: 20 minutes plus chilling
Cook: 30 minutes • Serves: 8

PICS unsalted butter for coating parchment
8 wooden ice pop or craft sticks
8 medium Gala, Granny Smith, Jonathan or McIntosh apples, stems removed


1-1/2 cups PICS granulated sugar
1-1/2cups PICS whole almonds, coarsely chopped


1/2 cup PICS unsalted butter (1 stick)
1 can (14 ounces) PICS sweetened condensed milk
2 cups packed PICS light brown sugar
1 cup PICS light corn syrup
1/2teaspoon salt
1 teaspoon vanilla extract

1.Line rimmed baking pan with parchment or waxed paper; coat paper with butter. Line second rimmed baking pan with parchment or waxed paper. Insert 1 wooden stick halfway into stem-end of each apple; place on pan with unbuttered paper.

2.Prepare Praline: In large nonstick skillet, cook granulated sugar over medium heat 13 to 15 minutes or until sugar melts and caramelizes, occasionally shaking skillet. Add almonds; shake skillet to coat nuts with caramel, then immediately pour mixture onto prepared buttered pan; cool in pan on wire rack. Once cooled, break almond mixture into pieces, then coarsely chop; transfer to pie plate or wide, shallow dish.

3.Prepare Caramel: Attach candy thermometer to heavy 4-quart saucepot; add butter and melt over low heat. Stir in condensed milk, brown sugar, corn syrup and salt. Cook over medium-low heat 15 to 20 minutes or until candy thermometer reaches 240°, stirring frequently. Remove from heat; stir in vanilla extract. Stir to cool caramel to 200°.

4.Dip and swirl each apple into caramel until evenly coated, allowing excess to drip into saucepot. Dip top and roll sides of apples in praline, pressing lightly so praline adheres; stand caramel apples on same pan. Refrigerate at least 1 hour or up to 3 days. To serve, let apples stand at room temperature 10 minutes before serving.

Approximate nutritional values per serving:
817 Calories, 21g Fat (7g Saturated), 27mg Cholesterol,
75mg Sodium, 155g Carbohydrates, 7g Fiber, 9g Protein