Caramel Pecan Apples: A Sweet, Crunchy Fall Delight

Wash and dry the apples thoroughly. Insert a wooden stick or skewer into the top of each apple, about halfway through, to create a handle for easy dipping. Set the apples aside.

Melt the Caramel:
In a medium saucepan, combine the caramel bits and heavy cream. Heat over medium-low heat, stirring constantly until the caramel is fully melted and smooth. If you’d like an extra creamy texture, add the butter and stir until it’s melted into the caramel mixture. Once the caramel is smooth and velvety, remove from heat and stir in the vanilla extract.

Coat the Apples:
Hold each apple by the stick and dip it into the melted caramel, swirling to coat the apple evenly. Allow any excess caramel to drip off, then place the apple on a parchment-lined baking sheet to set.

Add the Pecans:
While the caramel is still soft, roll or sprinkle the apples with the chopped pecans, pressing them gently into the caramel to help them stick. You can also drizzle a little extra caramel over the pecans for more richness.

Let the Caramel Set:
Allow the caramel to firm up for about 30 minutes at room temperature, or you can speed up the process by placing the apples in the refrigerator for 15-20 minutes.

Serve:
Once the caramel has set, serve the Caramel Pecan Apples immediately, or store them in an airtight container for up to 2-3 days at room temperature.

Serving and Storage Tips: