Fall wouldn’t be full complete without caramel apples. They are a staple, like turkey is for Thanksgiving. It would be a tragedy if I got through the whole fall season without the likes of these delicious treats! Caramel apples with nuts are even better!
A crisp and tart apple coated in a buttery caramel layer and rolled in nuts! I can just feel the bite in my mouth as we speak (or I write). Nom Nom Nom as my kiddos would say!
Homemade caramel for the apples
My homemade caramel for apples is much better than any store bought caramel. It contains a few extra ingredients that are different that I used in my Caramel Pumpkin cake. The caramel sauce used in the cake is thinner and doesn’t contain the corn syrup and won’t set properly.
Caramel made for the apples is soft, buttery and taffy-like allowing it to adhere to the apples more easily. If applied correctly, it will not pool at the bottom of the apples.
Best apples for caramel apples with nuts
Multiple varieties of apples can be used for caramel apples with nuts, such as Granny Smith, honey crisp, Braeburn, and fuji . However, granny smith seem to be the fan favorite because of their tartness! The combo of buttery caramel and a tart apple just hits the tastebuds perfectly!
Other important things when finding apples is to make sure they aren’t extra large. They should be small to medium in size. Perfectly round and without any bruises are also a must! Bruised caramel apples taste terrible and unfortunately I have had several like that!
Best nuts used for caramel apples
- Chopped peanuts
- Sliced almonds: I have used slivered but I find that they sliced adhere better to the caramel.
- Pecans: chopped or pecan meal would work as well.
- Macadamia nuts
Ingredients for caramel apples with nuts
- Heavy cream
- Corn Syrup: acts as the sticky base for the caramel apples
- Brown sugar
- Vanilla extract
- Nuts: any variety mentioned about
How to make Caramel apples with nuts
- First you want to prep your apples. Rinse them well and wipe dry. Be sure to get the waxy coating off to help the caramel adhere to the apple more easily. Nest, remove the apple stem and place the bamboo stick 3/4 of the way down into the apple.
- Second line a baking sheet with a silicon mat. If you are ambitious enough, greasing a baking sheet would also work!
- Third let’s make the caramel! Combine all 5 of the ingredients in the large saucepan and put on medium heat. Stir constantly with the wooden spoon until the butter is melted. Once the butter has melted, wipe down the sides of the saucepan with the pastry brush and attach the candy thermometer. Be sure to not have the tip touch the bottom of the pan as you will get a very INACCURATE reading. Without stirring, let the mixture boil until it reaches between 235-240 degrees. It should take between 15-20 minutes. Once proper temperature has been reached, remove from the heat and add vanilla. Allow to cool for 15-20 minutes or until slightly thickened.
- Fourth, dip the apples! Holding the stick, dip the apple into the warm caramel, tilting the pot as needed to coat all sides of the apples. Then, lift the apple up and gently tap it against the side of the pan to get any excess caramel off. Repeat with all apples.
- Lastly, roll each apple in desired nuts of choice and set on baking sheet to set for about 1 hour. Enjoy!
If you like desserts with nuts you should try these!
Caramel Apple with nuts
- Heavy bottom saucepan
- Candy thermometer
- Large Wooden Spoon
- pastry brush
- Measuring cups and spoons
- Wooden bamboo sticks
- Silicon baking mat
- Baking sheet
Caramel apples with nuts
- 10 medium apples make sure they are cold
- 1¼ cup light corn syrup
- 1¾ cup heavy cream
- 2 cups light brown sugar
- ¼ cup unsalted butter ½ stick at room temperature
- ½ tsp sea salt
- 1 tsp vanilla extract
- ¼ cup peanuts chopped
- ¼ cup almonds crushed
- ¼ cup walnuts crushed
- ¼ cup pecans chips
- Prep the apples by washing them in cold water. Wipe them off and let them completely dry. By getting rid of the waxy coating on the outside, allows for the caramel to seal better to them. Remove all the stems from each apple and put a bamboo stick about ¾ of the way down into the apple.
- Line a large baking sheet with the silicon mat. Wax and parchment paper will stick to the caramel.
- Combine the heavy cream, corn syrup, butter, salt and brown sugar in the saucepan over medium heat. Stir constantly with a wooden spoon until the butter is melted. Once the butter has melted, if needed use the pastry brush to brush down the sides of the pan. Attach the candy thermometer to the side of the saucepan, making sure the tip does not touch down in the pan (your reading won't be accurate).
- Without stirring (super important) let the mixture cook and boil until it reaches between 235°-240°. This should take between 15-20 minutes and don't worry if it takes a little longer, but be sure to use the candy thermometer as your guide. Once the caramel temp is between the 235°-240° remove from the heat and stir in the vanilla.
- Don't overstir as air bubbles will form in the caramel and then they will end up on the apples as well. Allow the caramel to cool for at least 15 minutes until it is slightly thickened.
- Once the caramel has thickened, it's time to dip those apples. Start by holding the wooden stick, dip the apple into the warm caramel, tilting your pot as needed to coat all sides of the apple. Lift the apple up and gently swirl it around to get the excess caramel drip off. Repeat this process with the remaining apples. Place apples on prepared baking sheets.
- Immediately after coating the apples in caramel, roll in the chopped peanuts Serve and enjoy or let them sit out for about 60 minutes to set.
- Left over apples can be stored in the refrigerator for 1 week
fun fact of the day!
Scientists can turn peanut butter into diamonds! I wished that I knew how to do that with all the peanut butter I buy!