Honey Caramel Apples

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 20

Resting time: 30

Total Time: 1 5

Servings:

Calories: 782kcal

Author: Kris Longwell

Crisp apples dipped in chewy honey-vanilla caramel and finished with crunchy Heath toffee bits make a sweet, tart treat perfect for fall.

Print Recipe

Equipment

Medium saucepan
Baking sheet lined with parchment paper or a silicone mat
Candy thermometer

Ingredients

6 medium Granny Smith apples
6 wooden sticks or skewers
1½ cups granulated sugar
½ cup honey
½ cup heavy cream warmed
4 tablespoon unsalted butter cut into pieces
½ teaspoon fine sea salt
1 teaspoon vanilla extract
2 cups toffee bits or chopped pecans or pretzels (optional)
coarse sea salt (optional)

Instructions

Wash the apples thoroughly in hot water, rubbing the skins to remove any wax. Dry completely, remove the stems, and insert a wooden stick into each apple. Chill them while you prepare the caramel. Line a tray with parchment paper or a silicone mat.
6 medium Granny Smith apples, 6 wooden sticks
In a heavy-bottomed saucepan, combine the sugar and honey. Cook over medium heat, stirring gently just until the sugar looks evenly moistened. Once the mixture begins to boil, stop stirring. Swirl the pan occasionally and cook until the syrup reaches 300°F (149°C) and looks amber.
1½ cups granulated sugar, ½ cup honey
Remove the pan from the heat. Slowly pour in the warm cream, keeping your face and hands away from the pan—the caramel will foam vigorously. Stir carefully until the bubbling settles, then add the butter and salt. Return the pan to low heat and stir until smooth.
½ cup heavy cream, 4 tbsp unsalted butter, ½ tsp fine sea salt
Continue to cook, stirring gently, until the caramel reaches 245°F (118°C). Remove from the heat and stir in the vanilla. Let it stand until it cools to about 195–200°F (90–93°C), so it’s thick enough to cling but still easy to dip.
1 tsp vanilla extract
Tilt the pan to pool the caramel on one side. Dip each apple, turning it to coat, then lift it out and let the excess drip back into the pan. If using, place the toffee bits (or any topping) in a shallow bowl and turn the sticky apple to coat. You can sprinkle coarse sea salt instead of toppings, if desired.
2 cups toffee bits, coarse sea salt
Place the apples on the lined tray and leave them until the coating is firm, about 30 minutes. For easier slicing, cut just before serving.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Wash apples thoroughly to remove wax, then dry them completely so the caramel can adhere.
Use a candy thermometer for the most reliable caramel texture. Let the caramel cool to 195–200°F (90–93°C) before dipping.
Add Heath toffee bits while the caramel is still tacky.
If the caramel thickens before you finish dipping, warm it gently over low heat until fluid again.
Store finished apples covered in the refrigerator. Let them sit briefly at room temperature before serving.

Nutrition