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Hands-on Time
32 Mins
Total Time
1 Hour
Yield
Serves 12 (serving size: 1 apple)
Photo: Johnny Autry; Styling: Cindy Barr

How to Make It

Step 1

Rinse apples; dry well to remove waxy residue. Insert a craft stick into stem end of each apple. Place pecans in a shallow dish.

Step 2

Combine sugars and the next 4 ingredients (through butter) in a small, heavy saucepan over medium-high heat, stirring just until sugar dissolves, and bring to a boil. Cook, without stirring, until a candy thermometer reaches 325° or until syrup begins to caramelize. Remove from heat; stir in vanilla and salt.

Step 3

Working quickly with 1 apple at a time and holding apple by its stick, dip in caramel mixture, tilting pan and turning apple to mostly coat apple; allow excess to drip off. Quickly dip apple in pecans. Place apple, stick side up, on a cooling rack; let stand until set. Place chocolate in a microwave-safe dish; microwave at HIGH 1 minute or until melted, stirring every 20 seconds until smooth. Drizzle chocolate over apples. Let stand until set.

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