Fall Spiced and Kashmiri Chilli Caramel Apples

Alyse Baca

10/28/2020

Who said you can't have your caramel apples and eat them too? This Halloween whether you're knocking on doors and spooking your neighbors or watching a scary movie at home, this easy and impressive treat will certainly sweeten up your night!

Yield: 8-10 caramel apples
Time: 1 hour

Ingredients

1 1/2 cups heavy cream
1 cup light corn syrup
2 cups brown sugar
1/2 stick butter, unsalted
1/2 tsp Spicewalla Sicilian Sea Salt

For spiced apples:
1/4 tsp Spicewalla Ginger Powder
1/4 tsp Spicewalla Nutmeg Powder
1/4 tsp Spicewalla Cinnamon Powder
1/2 tsp vanilla extract

For Kashmiri chilli apples:
1/2 tsp Spicewalla Kashmiri Chilli
8-10 large apples (we used Granny Smith and Honeycrisp), skewered down the center with bamboo chop sticks or popsicle sticks

Shop the Recipe

Sicilian Sea Salt

$8.04

Ground Ginger

$6.72

Kashmiri Chilli Powder

$7.08

Nutmeg Powder

$10.08

Cinnamon Powder

$7.68

Preparation

Rinse the apples under warm water and wipe off thoroughly to remove any waxy residue.
In a large sauce pot over medium heat combine heavy cream, corn syrup, brown sugar, butter, salt, and the spices of your choice.
Stir to melt the sugar until the mixture begins to simmer, then stop stirring and clip a candy thermometer on the side of the pot, making sure the tip of the thermometer is submerged in the sugar mixture but isn't touching the bottom of the pot.
Keep the pot on medium heat and cook until the candy thermometer reads 240*F, then immediately remove the pot from the heat. Let me mixture cool for about 10 minutes.
Dip each apple into the caramel, turning to coat completely. Lift the apple out of the caramel and let the excess drip off the bottom for about 1 minute. Place on a silicone baking mat (parchment or wax paper will work but it will stick to the bottom of the apples).
Let cool completely and enjoy!