Caramel Crunch Apples

Caramel Apples

Give traditional candy crunch apples a special touch by infusing apple tea into caramel for a sweet indulgence.

Caramel Crunch Apples
Makes 12 apples
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  1. 12 wooden sticks
  2. 12 small apples, such as lady apples
  3. 2 (11-ounce) bags chewy caramel candies
  4. ¼ cup strongly brewed apple tea*
  5. 2 cups chopped honey roasted peanuts
  6. 2 cups chopped roasted salted pistachios
  1. Line a large baking sheet with parchment paper, and coat with nonstick spray; set aside. Push wooden sticks into the tops of the apples, and set aside.
  2. In a medium saucepan, combine the caramel candies and tea. Cook over medium-low heat, whisking constantly until smooth and uniform. Turn heat to low.
  3. Dip the apples, one at a time, into the caramel, rolling to coat. Using a butter knife, lightly level the bottoms of the apples, and set them on the parchment-lined pan; allow caramel to set for 5 minutes.
  4. Place the peanuts and pistachios into 2 separate medium, shallow bowls. Place the apples bottom side down in the nuts, and roll to coat the bottom halves. Return apples to parchment-lined pan, and allow caramel to set for 30 minutes before serving.
  1. • Apples will keep for 3 to 5 days, wrapped tightly in parchment paper or stored in an airtight container at room temperature.
  2. *For testing purposes, our test kitchen used 2 bags Bigelow Apple Cider tea brewed in ½ cup water.
TeaTime Magazine
From TeaTime September/October 2009  


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