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!
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
