Next Post
20 Minute Chicken Cheesesteak Sloppy Joe Sliders
This post may contain affiliate links, please see our privacy policy for details.
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!
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?
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!
These look scrumptious! I just tried caramel apples and they didn’t work at all, so I’m eager to try this recipe. Happy Fall!
Nancy at Hungry Enough To Eat Six
Hope you love these! Thanks!
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!
Hey Beth! The butter is for the caramel, sorry about that! I fixed the recipe! Hope you get a candy thermometer and love these!!
Thanks!
There is so much goodness going on here, I can’t even stand it!!! Love those action shots!! 🙂
Thank you so much, Jocelyn! They were fun shots!
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 🙂
Thank you so much, Angel!
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.
Thank you so much, Vicki!! SO glad you stopped by! 🙂
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.
Oh man, no snow? Not sure I could live completely without snow. I love it this during the holidays!
Thanks Kim!
Fantastic lady!! Even the grubby boy hands (I can relate, I am a boy) 🙂
Haha! Thanks Gerry!
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.
Thank you, Ash!
AFAIC thta’s the best answer so far!
Looks delicious! Gorgeous photos! And you really are using real sticks!
Thank you so much, Amanda!! I thought the sticks were fun. Plus, I did not have anything else!
These are the cutest freaking thing I’ve seen all day. LOVE it!
Thanks Katrina!
These apples look fabulous, I’m drooling! Love the bourbon cinnamon pecans!
Thank you, Laura!! Those pecans are my favorite part!
Action requires knwegodle, and now I can act!
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.
HA! Thanks Ruthy! I wish I could share the snow with you!
Hahaha, dishwashing hands. I can so empathize.
These caramel apples sound like magic. Boozy, caramely, chocolatey magic.
Thanks Stephanie!! 🙂
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!
Oh man, we on in completely different weathers zones! Ha! Thanks so much!