20 Minute Chicken Cheesesteak Sloppy Joe Sliders
These apples scream October.
The calendar says it’s October fifteenth.
The weather says it’s December fifteenth.
Well, at least where I live. I hear it was seventy in Cleveland yesterday. Actually, I even got to see how summery and warm Cleveland looked yesterday. I was sent a video of my eldest brother on his drive home from work in his new ride. It’s a beat up old pick-up that he stole from my cousin and then finally just bought it from my uncle when his 1980’s Mercedes bit the dust.
The pick-up is a step up, but not by much.
Ah actually? My poor cousin Matt. I guess Creighton taking his car means he’s out of a car. Bummer.
FYI – The above photo, the one with the dirty hands holding the stick? Yeah, I promise those are not mine. Nope, those would be my younger teenage brother’s hands. Boys are disgusting.
My hands are in all the remaining photos. The tiny shriveled up hands. I do WAY too many dishes.
Anyway, it’s snowing like mad here.
It was snowing the day I made these caramel apples.
It’s still snowing four days later.
Alright, so we had a three-day break, but it sure feels darn cold.
Whatever, I am all about fall and doing fall things.
Even if it means carving pumpkins in the snow 🙂
If you think you can’t make caramel apples, think again.
They are actually really quick and easy, but you do have to have a candy thermometer. Really, it’s a must.
In order to get the perfect caramel for your apples you have to let the caramel reach about 235 degrees F. If it goes above 245 degrees F, your caramel is going to be rock hard. So invest in a candy thermometer. Trust me, it is so worth it and you will end up using it all the time. Now is an especially good time to get one with the holidays coming up!
Then all you need to do is find some twigs or sticks or whatever you can stick into your apples to hold on to them. Then just dip, roll in pecans and drizzle with chocolate. Let ’em sit (or not, I totally did not) for fifteen to thirty minutes and then devour!!
Oh and can we talk about the sweet and spicy cinnamon bourbon pecans? Seriously, I could eat a couple of these a day.
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An apple a day? Yes, please!
If I’m wanting to have a little, all natural, make-your-own candy apple bar at a birthday party, would this work in that way? Like, could it be made before the party? And if it was left out in a bowl, at room temperature, would it be able to stick to apples without running off (or without being too hard to coat), and gooey enough to have toppings stick to it?
Thanks so much! : )
Hi Krystal! What a fun party idea! I think you could leave the caramel in say a slow cooker or warming roaster to stay more liquid for the dipping, then to let them sit after everyone decorates. The caramel will set up some after about 15-20 minutes if not kept warm. Hope that helps!
I made these in 2013 and will be making them again this year. They were fantastic in all manner; looks, taste, and fun to make. A party favorite.
That is so great Anne!! Happy you loved these so much that you are making them again!! ?