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Hummingbird Caramel Apples

Photo: Randy Mayor; Styling: Claire Spollen


Yield Serves 8 (serving size: 1 apple)


  • 8 wooden craft sticks
  • 9 small apples
  • 1 cup sugar
  • 1/4 cup light-colored corn syrup
  • 1/4 cup water
  • 1/2 cup half-and-half
  • 1/2 cup light coconut milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup dried pineapple
  • 1/3 cup toasted pecans
  • 1/2 cup toasted flaked sweetened coconut

Nutrition Information

  • calories 301
  • fat 6.9 g
  • satfat 3 g
  • sodium 69 mg

How to Make It

  1. Push a wooden craft stick into the top of each apple. Bring sugar, corn syrup, and water to a boil in a medium, heavy saucepan, stirring until sugar dissolves. Bring to a boil over medium-high heat. Cook, without stirring, 9 minutes or until lightly golden (about 260°). Stir half-and-half, coconut milk, vanilla, and salt into caramel mixture. Simmer until candy thermometer registers 235°, stirring frequently.

  2. Combine dried pineapple and pecans in a food processor; pulse. Combine pineapple mixture and coconut in a large bowl.

  3. Pour caramel into a bowl sitting in a hot water bath. Swirl bottom halves of apples in caramel; dip in pineapple mixture.