Description
Delight in these Sweet and Salty Bourbon Cinnamon Pecan Caramel Apples topped with a decadent chocolate drizzle. This recipe combines the crunch of toasted bourbon-spiced pecans with luscious homemade caramel and a smooth chocolate finish, creating a perfect treat for any festive occasion or fall gathering.
Ingredients
Scale
Sweet and Salty Bourbon Cinnamon Pecans
- 1 egg white
- 2-3 tbsp bourbon
- 1 tbsp vanilla extract
- ½ cup brown sugar
- ¾ tsp cinnamon
- ¼ tsp 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 apple cider or water as substitute)
- ¼ cup butter
- 1 tbsp vanilla extract
- ½ tsp kosher salt
Toppings and Apples
- ½ cup chocolate chips, melted
- 6 of your favorite apples (Granny Smith and Honeycrisp recommended)
- 6 twigs or wooden sticks
Instructions
- Prepare Pecans: Preheat the oven to 350°F (175°C) and line a baking sheet with foil or a silicone baking mat. In a mixing bowl, whisk together the egg white, bourbon, vanilla extract, brown sugar, cinnamon, and kosher salt until frothy. Add the chopped pecans and stir well to coat them evenly with the mixture. Spread the coated pecans in a single layer on the prepared baking sheet.
- Bake Pecans: Bake the pecans for 15 to 25 minutes, stirring occasionally to ensure even toasting. Once toasted, remove from the oven and let them cool for about 10 minutes. Transfer them to a shallow dish for easy rolling of the caramel apples later.
- Prepare Apples: Insert twigs or wooden sticks firmly into the tops of each apple. Place the apples in 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 rolling boil over medium-high heat, boiling without stirring for about 9 minutes or until the mixture turns a light golden color. Lower the heat and slowly add the heavy cream, butter, vanilla extract, and kosher salt, stirring continuously.
- Cook Caramel: Continue boiling and stirring frequently until the candy thermometer reads 235°F (soft ball stage), which should take about 25 minutes total. Remove from heat once the temperature is reached.
- Dip Apples: Remove apples from the refrigerator. One at a time, swirl each apple into the warm caramel, allowing excess caramel to drip off. Immediately roll the bottom half of each caramel-coated apple in the toasted bourbon cinnamon pecans. Place the finished apples on a baking sheet lined with wax paper.
- Set and Drizzle: Let the caramel apples set for 15 to 30 minutes, either on the counter or in the refrigerator. Once set, drizzle each apple with the melted chocolate chips for a rich finishing touch.
- Serve and Enjoy: Your Sweet and Salty Bourbon Cinnamon Pecan Caramel Apples are ready to be enjoyed! Get messy and savor every bite.
Notes
- You can substitute bourbon with apple cider or water if desired.
- Use a candy thermometer to ensure the ideal caramel temperature for perfect texture.
- Ensure pecans are finely chopped to stick better to the caramel.
- Store caramel apples in the refrigerator for up to 2 days for best freshness.
- For a non-alcoholic version, omit bourbon or substitute with apple cider.
Nutrition
- Serving Size: 1 caramel apple
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 35 mg
