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These apples scream October.

Sweet and Salty Bourbon Cinnamon Pecan Caramel Apples + Chocolate Drizzle |

The calendar says it’s October fifteenth.

Sweet and Salty Bourbon Cinnamon Pecan Caramel Apples + Chocolate Drizzle |

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 MercedesΒ bit the dust.

The pick-up is a step up, but not by much.

Poor Creighton.

Ah actually? My poor cousin Matt. I guess Creighton taking his car means he’s out of a car. Bummer.

Sweet and Salty Bourbon Cinnamon Pecan Caramel Apples + Chocolate Drizzle |

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.

Sweet and Salty Bourbon Cinnamon Pecan Caramel Apples + Chocolate Drizzle |

Anyway, it’s snowing like mad here.

Sweet and Salty Bourbon Cinnamon Pecan Caramel Apples + Chocolate Drizzle |

It was snowing the day I made these caramel apples.


Sweet and Salty Bourbon Cinnamon Pecan Caramel Apples + Chocolate Drizzle |

It’s still snowing four days later.

Alright, so we had a three-day break, but it sure feels darn cold.

Sweet and Salty Bourbon Cinnamon Pecan Caramel Apples + Chocolate Drizzle |

Whatever, I am all about fall and doing fall things.

Even if it means carving pumpkins in the snow πŸ™‚

Sweet and Salty Bourbon Cinnamon Pecan Caramel Apples + Chocolate Drizzle |

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.

Sweet and Salty Bourbon Cinnamon Pecan Caramel Apples + Chocolate Drizzle |

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!!

So good.

Oh and can we talk about the sweet and spicy cinnamon bourbon pecans? Seriously, I could eat a couple of these a day.

SO addicting.

Sweet and Salty Bourbon Cinnamon Pecan Caramel Apples + Chocolate Drizzle |

Sweet and Salty Bourbon Cinnamon Pecan Caramel Apples + Chocolate Drizzle

Prep Time 15 minutes
Cook Time 50 minutes
Rest 40 minutes
Total Time 1 hour 45 minutes
Servings: 6 Apples
Calories Per Serving: 845 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Sweet and Salty Bourbon Cinnamon Pecans


  • 1 cup heavy cream
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/2 cup bourbon you may use apple cider or water
  • 1/4 cup butter
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 cup chocolate chips melted
  • 6 of of your favorite apples I used granny smith and honeycrisp
  • 6 twigs or wooden sticks


  • Preheat oven to 350 degrees F. Line a baking sheet with foil or a silicone baking mat. In a bowl whisk together the egg white, bourbon, vanilla, brown sugar, cinnamon and salt until frothy. Add pecans and stir to coat evenly. Transfer nuts to prepared baking pan. Bake for 15 to 25 minutes, stirring occasionally, until toasted. Allow to cool 10 minutes and then remove from the pan and add to a shallow dish that will allow you to easily roll the apples in the pecans.
  • While the nuts roast, start the caramel. Push the twigs or wooden sticks into the top of the apples. Return apples to the refrigerator until caramel is ready for dipping. Line a baking sheet with wax paper.
  • Place sugar, corn syrup, and bourbon in a large saucepan. Bring to a boil, boil, without stirring, 9 minutes or until light golden. Add the heavy cream, butter, vanilla, and salt, slowly stirring into pan. Boil until candy thermometer reaches 235Β°, stirring frequently. This took me a total of about 25 minutes.
  • Swirl apples in caramel, allow the excess caramel to drip off and then drag the bottom half of your apple through the pecans. Place on baking sheet lined with wax paper. Repeat with remaining apples.
  • Let the caramel apples set for about 15-30 minutes (in the fridge or on the counter), then drizzle each apple with melted chocolate. Dig in and get messy!


*Caramel is lightly adapted from [Cooking Light |]

Sweet and Salty Bourbon Cinnamon Pecan Caramel Apples + Chocolate Drizzle |

An apple a day? Yes, please!

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  1. 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! : )

    1. 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!

  2. 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.

  3. Hi these look phenomenal! I want to make these for a shower favor. Can they be made a day in advance and kept overnight in the fridge? Also, what’s the best apple to use here and any recommendations on brands of chocolate to use?

    1. Hey Heather! These can be made a couple days in advance and kept in the fridge. I like to use honeycrisp or granny smith apples. For the chocolate, I would use a semi-sweet chocolate bar, but chocolate chips work too. Hope that helps and please let me know if you have anymore questions.
      Hope you enjoy them!

  4. I tried the recipe without a candy thermometer… I think I overcooked the caramel as it was kinda crunchy but had a great flavor. I added the 1/4c of butter to the caramel, I couldn’t figure out if the butter was for the nuts or the caramel…? Could you clarify, please. I will invest in a candy thermometer and try again for sure!

    1. Hey Beth! The butter is for the caramel, sorry about that! I fixed the recipe! Hope you get a candy thermometer and love these!!

  5. There is so much goodness going on here, I can’t even stand it!!! Love those action shots!! πŸ™‚

  6. Hi! I saw these @ Tidy Mom’s link party, they look great! We haven’t made caramel apples for a few years but this is making me think we should make some soon, they are so pretty πŸ™‚

  7. Isn’t this a fun way to make caramel apples. Yours look so pretty and I love the drizzles all over them. Great recipe and perfect for fall.

    This is my first time stopping by – great site! I’ll be back.

  8. Two things. First, I’m jealous. We moved somewhere more southern and haven’t gotten a good bout of snow since the Snowpocalypse. I’m terribly sad and really wish I had some snow to romp in. Second, these should probably be illegal. I mean, they look that good. I’d stuff my face with at least two in one sitting.

    1. Oh man, no snow? Not sure I could live completely without snow. I love it this during the holidays!

      Thanks Kim!

  9. I adore nuts and caramel. They look so gorgeous. You are coming up with some great stuff and oh boy the pictures do so much justice to your great food. Love everything about this.

  10. Would you feel warmer if I told you I was jeally of your snow!? No? Because I totally am- I love the snow. I also love caramel apples in the Fall, and things made with bourbon, and basically all of this.

  11. Hahaha, dishwashing hands. I can so empathize.

    These caramel apples sound like magic. Boozy, caramely, chocolatey magic.

  12. Those look AMAZING!! I hate to hear about all that snow, I’m in Alabama and as usual it’s still shorts and tank-top weather and probably will be until Thanksgiving lol. So hears to non fall like weather!

  13. It’s the opposite for me. The weather says it’s still August. I’m a sucker for caramel apples, and your photos are gorgeous! Wish I had some of these right now.

  14. Wow! Fantastic idea. I love how you used sticks — much more rustic and natural. I have never thought to add bourbon to my caramel but now I will definitely be giving it a try! Thanks for the share. Cheers, Rebecca

  15. Can I get a HELL yes! This is awesome! More bourbon please! Awesome recipe and soooo pretty perfect for a fall theme! I would also use honeycrisp for these, I LOVE them!!

  16. These photos are gorgeous!! I love all the action going on in these apples.

    And dish washing. SIGH.

  17. I can’t believe you have snow already! It still feels like the end of summer here. These apples are a perfect treat for whatever time of year though, love those boozy pecans too!

    1. I know, it is crazy! I am kind of loving it though!

      Thanks so much, Kathryn!! Oh and your bread you posted today looks amazing!

  18. I love caramel apples and I love caramel apples with bourbon caramel even more!! Good gracious I need to go make these pronto. Beautiful!!

  19. You know, I always have that little jump of excitement when I see an email from you because I know that it’s going to be totally out of the box, totally fun, and totally delish. But this? Today? You’ve outdone yourself πŸ™‚ … I so need to try these.. <3 Thank you for sharing this!!

  20. as if those pecans weren’t enough! I love a good caramel apple, and you are so right…a candy thermometer is a great investment.

  21. Oh wow, snow! Must feel like Christmas is right around the corner lol. Love the look of these apples, all the flavours sound delicious.

  22. I was thinking of making caramel apples today and now I just might. Seeing as you posted these beauties

  23. SO beautiful!!! I love the sticks. Actual sticks. I have never seen that!

    And the sweet and salty bourbon pecans….NICE! I made some nuts sort of like that over the summer (not with the bourbon!) but there was an eggwhite involved (have to go read my own recipe) – but I can only imagine the great flavor yours have!

    And candy thermometers – yes for something like this 10 degrees is epic.


    1. Thanks Averie! The pecans are my favorite and could snack on them all day long!! I will have to scour through your post and find those nuts, I bet they are incredible!

      Thanks so much for pinning!

  24. Oh, girl…you had me at bourbon with caramel apples! I just adore caramel apples! In fact, just made some today for the blog. They’re kind of similar, but not. Ha! Anyway, great minds think alike. And, I love your natural sticks for holding the apples. So purrrty! Keep warm with all that snow!

  25. Yep, it’s definitely uncharacteristically warm in Cleveland these days. Hang in there with the extreme coldness!

    Those are seriously the best caramel apples I’ve ever seen – love the flavor mix!