Description
Indulge in these Sweet and Salty Bourbon Cinnamon Pecan Caramel Apples enhanced with a rich chocolate drizzle. This recipe features a luscious bourbon-infused caramel coating enveloping crisp apples, rolled in toasted cinnamon pecans for a perfect balance of flavors and textures. An elegant twist on the classic caramel apple, ideal for festive occasions or a decadent treat.
Ingredients
Scale
Sweet and Salty Bourbon Cinnamon Pecans
- 1 egg white
- 2-3 tablespoons bourbon
- 1 tablespoon vanilla extract
- ½ cup brown sugar
- ¾ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 3 cups finely chopped raw pecans
Caramel
- 1 cup heavy cream
- 1 cup sugar
- ½ cup light corn syrup
- ½ cup bourbon (or substitute apple cider or water)
- ¼ cup butter
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
Additional Ingredients
- 6 apples (Granny Smith or Honeycrisp recommended)
- 6 twigs or wooden sticks
- ½ cup chocolate chips, melted
Instructions
- Prepare Pecans: Preheat your oven to 350°F (175°C). Line a baking sheet with foil or a silicone mat. In a medium bowl, whisk egg white, bourbon, vanilla extract, brown sugar, cinnamon, and kosher salt together until frothy. Stir in chopped pecans to coat evenly.
- Toast Pecans: Spread the coated pecans evenly on the prepared baking sheet. Bake for 15 to 25 minutes, stirring occasionally to ensure even toasting. Once done, allow pecans to cool for 10 minutes, then transfer them to a shallow dish for easy apple rolling.
- Prepare Apples: Insert twigs or wooden sticks into the top of each apple. Return apples to the refrigerator to chill while you prepare the caramel.
- Make Caramel: In a large saucepan, combine sugar, light corn syrup, and bourbon. Bring the mixture to a boil without stirring and cook for about 9 minutes, or until it turns a light golden color.
- Add Cream Mixture: Slowly stir in heavy cream, butter, vanilla extract, and kosher salt into the boiling sugar mixture. Continue boiling while stirring frequently until the candy thermometer reads 235°F (soft ball stage), approximately 25 minutes total cooking time.
- Dip Apples: Remove apples from the fridge and carefully swirl each apple in the hot caramel, letting the excess drip off. Immediately roll the bottom half of the caramel-coated apple through the toasted pecans to coat evenly. Place each coated apple on a baking sheet lined with wax paper.
- Set and Drizzle: Allow the caramel apples to set for 15 to 30 minutes either in the refrigerator or at room temperature. Once set, drizzle melted chocolate chips over each apple for an elegant finishing touch.
- Serve: Enjoy your sweet and salty bourbon cinnamon pecan caramel apples immediately for the best texture and flavor. Get ready to dig in and embrace the delicious mess!
Notes
- Use fresh, firm apples such as Granny Smith or Honeycrisp for the best flavor and texture.
- Ensure the caramel reaches 235°F for perfect consistency and to prevent stickiness.
- To melt chocolate chips, use a microwave on low power or a double boiler to avoid burning.
- For a non-alcoholic version, substitute bourbon with apple cider or water when making pecans and caramel.
- Store caramel apples in the refrigerator if not eating immediately to maintain freshness.
Nutrition
- Serving Size: 1 caramel apple
- Calories: 480
- Sugar: 48g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 50mg
