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Homemade caramel apples sitting on parchment-lined baking sheet sprinkled with toffee pieces and chopped pecans with chocolate all on wood board with white background
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3 from 2 votes

Homemade Caramel Apples

Sprinkled with toffee pieces and chopped pecans, these homemade caramel apples are the perfect Halloween treat! They’re a bit of sweet, salty, and just so good!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Difficulty: Easy
Method: Cooking
Servings: 6 apples
Author: Kaleb

Equipment

  • 6 6-inch long sticks

Ingredients

  • 1 cup granulated sugar
  • ¼ cup water
  • ¾ cup heavy cream room temperature
  • ½ tsp kosher salt
  • 1 tsp vanilla extract
  • 6 small sweet, crisp apples (such as Honeycrisp, Fuji, Pink Lady, Jazz, Envy, or Cosmic Crisp)
  • 4 oz dark chocolate
  • ½ cup toasted chopped pecans
  • ½ cup toffee candy pieces

Instructions

  • In a large kettle, combine the sugar and water. Swirl the pan to moisten all the sugar. Place over medium heat and bring to a boil. Swirl the saucepan periodically to ensure the sugar is evenly heating. Once at a boil, continue to cook until the sugar has reached a deep amber color, about 310°F. Remove from heat.
    1 cup granulated sugar, ¼ cup water
  • While whisking the caramel, slowly pour in the cream. The sugar will bubble vigorously. When all the cream is added, continue to whisk until smooth. If the caramel seizes at all, place over low heat and stir until smooth.
    ¾ cup heavy cream
  • Off the heat, add the salt and vanilla extract. Whisk and pour into a heatproof bowl to cool.
    ½ tsp kosher salt, 1 tsp vanilla extract
  • At the stem end, pierce each apple with a stick to create a handle. 
    6 small sweet, crisp apples (such as Honeycrisp, Fuji, Pink Lady, Jazz, Envy, or Cosmic Crisp)
  • When the caramel is room temperature and thickened, melt the chocolate in the microwave. Heat for 30 seconds, stir and heat again. Continue until just melted.
    4 oz dark chocolate
  • Dip the apples in the cooled caramel and set on a parchment-lined baking sheet. If the caramel seems low for the last apple, spread it on and allow it to drip down until coated.
  • Drizzle the chocolate over the caramel and sprinkle with pecans and toffee. Dip the bottoms of the apples in nuts and toffee to ensure they don’t stick to the parchment.
    ½ cup toasted chopped pecans, ½ cup toffee candy pieces
  • Allow to cool and enjoy.

Video

Nutrition

Serving: 1apple | Calories: 368kcal