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, orange juice, orange rind, and salt into caramel mixture. Simmer until candy thermometer registers 235°, stirring frequently.
While caramel cooks, combine pistachios and minichips in a large bowl, and set aside.
Pour caramel into a bowl sitting in a hot water bath. Swirl bottom halves of apples in caramel; dip in the pistachio mixture.
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