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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.
Poor Creighton.
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.
And..
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!!
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
Servings: 6 Apples
Calories Per Serving: 594 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Sweet and Salty Bourbon Cinnamon Pecans
- 1 egg white
- 2-3 tablespoons bourbon
- 1 tablespoon vanilla extract
- 1/2 cup brown sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 3 cup finely chopped raw pecans
Caramel
- 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
Instructions
- 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 235°, 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!
Notes
*Caramel is lightly adapted from [Cooking Light | http://www.myrecipes.com/recipe/caramel-apples-10000002012809/]
An apple a day? Yes, please!
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.
Thank you so much, Natasha!
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
Thank you so much, Rebecca!
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!!
Thanks Sophia!! Honeycrisp and bourbon together is a beautiful thing!
These photos are gorgeous!! I love all the action going on in these apples.
And dish washing. SIGH.
Thanks Dorothy! Oh and let’s get someone else to do those dishes for us?!? I have had enough of them!
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!
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!
I love caramel apples and I love caramel apples with bourbon caramel even more!! Good gracious I need to go make these pronto. Beautiful!!
Thanks Maria! You must make them. So good!
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 🙂 … I so need to try these.. <3 Thank you for sharing this!!
Awe!! That excites me! Thanks so much! You made my night! 🙂
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.
Thanks Cindy! Oh and every girl needs two things. A candy thermometer and a REAL blow torch! 🙂
Love the little wooden skewers!! How creative!
Thanks so much, Ali!
These are AMAZING! I could happily replace all of my meals with apples like these 😉
Ha! I think I could too! Thanks Ashley!
Oh wow, snow! Must feel like Christmas is right around the corner lol. Love the look of these apples, all the flavours sound delicious.
Thanks so much, Laura! Oh and it totally does feel like Christmas!
I was thinking of making caramel apples today and now I just might. Seeing as you posted these beauties
Make them! So easy, so good! You will love them! Thanks Rochelle!
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.
Pinned!
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!
http://www.averiecooks.com/2013/06/sweet-with-heat-cinnamon-sugar-candied-nuts.html
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!
So excited for you apples! I bet they are awesome!!
Thanks Stacy!
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!
Thanks Liz!