Ingredients
- Apples: 4-6 medium-sized, firm apples (Granny Smith, Honeycrisp, Pink Lady, or Braeburn are excellent choices)
- Caramel: 1 (14 ounce) bag of soft caramel candies
- Bourbon: 2-3 tablespoons (adjust based on your bourbon preference)
- Pecans: 1 cup, finely chopped
- Other: Popsicle sticks or wooden skewers
Equipment
- Microwave-safe bowl
- Baking sheet
- Wax paper or parchment paper
- Shallow container or bowl
Instructions
1. Prepare the apples
- Wash and thoroughly dry the apples. Remove any waxy coating with hot water or a scrub.
- Insert popsicle sticks or skewers securely into the stem end of each apple.
2. Make the caramel sauce
- Unwrap the caramel candies and place them in the microwave-safe bowl along with the bourbon.
- Microwave for 1 minute, then stir well. Continue microwaving in 30-second increments, stirring after each round, until the caramel is completely melted and smooth.
3. Coat the apples
- Working with one apple at a time, dip it into the warm caramel sauce, rotating to evenly coat the apple. Allow excess caramel to drip back into the bowl.
- Gently roll the base of the caramel-coated apple into the chopped pecans.
- Place the coated apple on the baking sheet lined with wax paper or parchment paper.
4. Set the caramel
- Repeat the dipping and coating process for all the apples.
- Place the baking sheet in the refrigerator for at least 30 minutes, or until the caramel is firm.
- Serve your bourbon caramel apples slightly chilled. Store any leftovers in the refrigerator for up to 3-4 days.
Tips
Experiment with flavors: Add a pinch of cinnamon or a dash of vanilla extract to the caramel sauce for extra flavor.
Chocolate drizzle: For added decadence, melt some semi-sweet chocolate and drizzle it over the caramel apples after they’ve set.
No microwave? Melt the caramel and bourbon in a saucepan over low heat, stirring constantly.
Room temperature apples: Take the apples out of the refrigerator for about 15 minutes before dipping for easier coating.
