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Caramel Apple Comfort

October 21, 2011 by admin

Autumn is the season of crisp apples, caramel colours and cozy delights!  Why not make up some caramel apples at home?  Celebrate the season and all of it’s goodies.

Photography by Simon Watson; Martha Stewart Living October 1999


Caramel Apples – Martha Stewart Living, October 1999

If the caramel becomes too stiff to coat the apples, rewarm it slightly over medium heat until it softens.  In place of store-bought dowels, you can gather twigs that are about 6 inches long, and us them for the handles.

2 cups nuts, such as almonds or hazelnuts

6 small Granny Smith or other firm apples

1 cup sugar

1/4 cup dark corn syrup

1 cup heavy cream

2 tablespoons unsalted butter

1. Heat oven to 350 degrees.  Spread the nuts on a baking pan. Bake until they are fragrant, several minutes.  Transfer the nuts to a bowl to cool.  If using hazelnuts, rub them while warm in a clean kitchen towel to remove the skins.  Roughly chop the nuts, and set them aside.

2.  Carefully wash and dry twigs.  Insert a 6 inch twig in the centre of each apple. Set the apples onto an 11×17 inch baking sheet lined with parchment or waxed paper.  Set aside.  Fill a medium bowl with ice and water and set aside.

3.  Place the sugar, corn syrup, heavy cream, and butter in a small saucepan, and bring the mixture to a boil over medium-high heat, stirring to combine.  clip on a candy thermometer, and boil the mixture until the temperature reaches about 260 degrees, it will take about 20 minutes.  Immediately plunge the saucepan into the ice water to stop the cooking.  Working quickly, dip the apples one at a time into the caramel, and place them onto the lined baking sheet.  Roll the bottom of the apples in the reserved toasted nuts.  Transfer to a serving platter as soon as set, and serve immediately.


  1. Lynne says:

    Oh, yum. Doesn’t that bring back memories of Halloween of old? My mom used to “cheat” and just melt caramels–the individually wrapped kind that took forever to remove all the wrappers:-) She used to make them for the whole neighbourhood and it was definitely a tradition from “the good old days”.
    Thanks for the memories,
    Aunt Lynne

    • Oh that sounds perfect! I can just picture her doing that! In fact I tried that method once too – if you can be patient enough to peel off all of the wrappers! Maybe you could do a quick and dirty version of these caramel apples and use chewy caramels melted with a little heavy cream, then dipped in chopped peanuts and use a twig as a handle. That would be just as good I’ll bet!


  2. Mike says:

    Mmm anything apple! We just finished dinner & one of our sides was roasted leeks & apples. Savoury or sweet,they’re one of my faves.Time to make an apple cream cheese torte…

  3. Nancy gaylord says:

    Apple pie, apple sauce hot over ice cream, caramel apples, apple crisp—- we will probably have them all over the next 3 days. The grand daughters are here for the weekend and a PA day. We may even carve some and dry for heads of apple dolls or Christmas wreaths. Thanks for the recipe. We will try it.I do love this season. Nancy

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