In many cases, less is more. Nothing is closer to this truth than when considering a caramel apple: apple, caramel, nuts. Just the sight of them will register a sense of nostalgia for cool fall days and Halloween fairs. This recipe, developed with the help of Judy Toth from Simply Impressive Cooking School, is a no fail one and, is of course, simple.
This recipe was adapted from Judy Toth, founder and owner of Simply Impressive Cooking School.
Special thanks to Isabelle Boucher of Crumb for helping us test and develop this recipe.
- 4 firm Granny Smith apples
- 2 Cups chopped almonds
- One 14-ounce bag caramels
- 2 Tablespoons water
Wash the apples, remove the stems, and dry well with a clean kitchen towel. Remove the apples with big blemishes. Push a stick into the top center of each apple and set aside. Let the apples sit at room temperature for at least 15 minutes before dipping in caramel.
Spread nuts on a flat surface large enough to roll the caramel apple in. Set aside.
Unwrap the caramels and place with the water in a large microwaveable bowl. Microwave the caramels on high for 1 minute. Stir and put the caramel back in the microwave for another minute. Stir again. Continue microwaving for a minute until all of the caramels are melted. Remove caramel mixture from microwave and place on a heat-safe surface. Be careful since the caramel will be hot.
Hold each apple by the stick and dip into hot caramel sauce, turning to coat. You may want to use a spoon to make sure you get the caramel over the entire apple. Let the extra caramel drip back into the bowl. Carefully and gently scrape caramel off the bottom of the apple with a knife, or use the edge of the bowl. Immediately roll the caramel apple in the nuts, covering as heavily or as lightly as you want. You may need to press in some of the nuts since the caramel tends to set up quickly. Place on parchment paper or Silpats to set up.
Store them in the refrigerator for no more than a day or two. Allow to come to room temperature before eating.