Victoria's Caramel Apples
Really, it wouldn’t be Halloween without caramel apples!
- 6 Small Apples
- 6 Popsicle Sticks
- 14 Ounces Unwrapped Caramels
- 2 Tablespoons Half & Half
- 2 Cups Chopped Toasted Nuts (Peanuts, Pecans or Walnuts) – Optional
It is best to use tart apples to make caramel apples. Wash and dry the apples. Remove the stems and insert a popsicle stick into the stem end of each apple.
Butter a baking sheet. Place the apples on the baking sheet. In a medium-sized saucepan combine the caramels and the Half & Half. Cook and stir over a medium-low heat until the caramels are completely melted. Stir constantly.
Turn off the heat. You will now need to work quickly. Dip each apple into the hot caramel mixture. Turn to coat. If the caramel mixture becomes too thick to easily coat the apples then heat again over a low heat.
If you have opted for finishing them off with nuts then place the chopped nuts into a small bowl and dip the wet caramel apple into the nuts.
Place on the buttered baking sheet and let stand until set. Serve the same day. Makes 6 apples.