ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

White Chocolate-Pumpkin Pie Caramel Apples

Photo: Randy Mayor; Styling: Claire Spollen


Yield Serves 8 (serving size: 1 apple)


  • 8 wooden craft sticks
  • 8 small apples
  • 1 cup sugar
  • 1/4 cup light-colored corn syrup
  • 1/4 cup water
  • 1 cup half-and-half
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 2/3 cup graham cracker crumbs
  • 1 1/2 ounces white chocolate chips
  • 1/2 teaspoon canola oil

Nutrition Information

  • calories 308
  • fat 6.5 g
  • satfat 3.4 g
  • sodium 96 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, vanilla, and salt into caramel mixture. Simmer until candy thermometer registers 235°, stirring frequently. Stir in pumpkin pie spice. Pour caramel into a bowl sitting in a hot water bath.

  2. Place graham cracker crumbs in a bowl.

  3. Combine white chocolate chips and canola oil in a microwave-safe bowl. Microwave at HIGH until melted, stirring every 20 seconds.

  4. Swirl bottom halves of apples in caramel; dip in crumbs. Drizzle with white chocolate.