🍏Salted Toffee Halloween Caramel Apples Recipe
These Salted Toffee Caramel Apples taste gourmet, but are quick and easy Halloween Apples, using store-bought caramels and dipped in salted toffee bits.
Servings 5 apples
Calories 104kcal
Equipment
Ingredients
- 5 apples 1-½ lb./675 g, washed, well dried, stem removed
- 2 9 oz bags (260 g) store-bought caramels *I use Kraft
- 3 tablespoon warm water
Garnish:
- â…” cup toffee bits
- 1 ½ tablespoon Kosher salt or course crystal sea salt * I use mediterranean gourmet sea salt
Instructions
- Cover a large cookie sheet with parchment paper. Insert a wooden "food-grade" popsicle stick into the top of each apple (stem end).
- Unwrap caramels and melt caramels and water in large saucepan on medium-low heat until caramels are completely melted, stirring constantly.
- Dip apples in hot caramel; spoon additional caramel over apples if necessary to evenly coat apples. * I found the swirling the apple, as I spooned the caramel was the most effective way. This also helped to get rid of the excess caramel.
Garnish:
- Mix salt and toffee bits together, then dip bottom of apples in mixture. You may have to gently press some to get them to stick to the sides.
- Â Place dipped apple on prepared baking sheet. Refrigerate 1 hour.
Notes
Expert Recipe Tips:
- Prep apples properly – To help the caramel stick, wash apples in hot water and dry thoroughly. If your apples are wax-coated, a quick dip in boiling water followed by a thorough drying removes the wax.
- Use sturdy sticks – Standard craft sticks can be flimsy. Opt for wide, food-grade popsicle sticks or even wooden skewers for extra stability, especially with larger apples.
- Keep caramel warm while working – If the caramel starts to thicken as you dip, return the pan to low heat and stir until smooth again. This keeps the coating even and glossy.
- Tilt and swirl technique – Instead of plunging the apple straight in, tilt the pot and roll/swirl the apple in caramel while spooning extra over the top. This gives the most even coverage and minimizes excess pooling at the bottom.
- Work quickly with toppings – Press toffee bits or other toppings onto the caramel before it fully sets, so they adhere well. Have toppings ready in shallow bowls before you start dipping.
- Space apples apart – When placing coated apples on parchment, leave space between them to prevent sticking together. Lightly greasing the parchment helps too.
- Refrigerate to set – Chill the dipped apples for at least an hour before serving to ensure the caramel firms up and holds the toppings securely.
- Cut for easy serving – If serving to kids or at a party, slice apples into wedges after chilling. They’re easier (and less messy) to eat this way.
Nutrition
Serving: 1apple | Calories: 104kcal | Carbohydrates: 26g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 194mg | Fiber: 4g | Sugar: 20g | Vitamin A: 115IU | Vitamin C: 8.3mg | Calcium: 11mg | Iron: 0.2mg
