New Orleans Caramel Apples
Transport your taste buds to the vibrant streets of Louisiana with these irresistible New Orleans Caramel Apples! Featuring tart Granny Smith apples dipped in a rich, buttery caramel infused with vanilla and a hint of cinnamon, this delectable treat is elevated with a crunchy coating of chopped pecans and a touch of optional sea salt for the perfect balance of sweet and salty. Whether you're preparing them as a festive dessert or a whimsical snack, these caramel apples are as eye-catching as they are indulgent. With just 15 minutes of prep time and classic Southern-inspired flavors, this recipe is a must-try for anyone craving an elegant twist on a fairground favorite. Perfect for fall gatherings, holiday parties, or any time you want to savor a bite of sweet perfection!
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Recipe Information
Ingredients
- 6 pieces Granny Smith apples
- 6 pieces Wooden sticks or skewers
- 4 tablespoons Unsalted butter
- 1 cup Brown sugar
- 1 cup Light corn syrup
- 1 14-ounce can Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 1 cup Chopped pecans
- 0.25 teaspoon Sea salt (optional)
- 1 sheet Wax or parchment paper
Instructions
Wash and thoroughly dry the Granny Smith apples to ensure the caramel sticks properly. Insert wooden sticks or skewers into the top center of each apple.
Line a baking sheet with wax or parchment paper and lightly grease it to prevent sticking.
In a medium-sized saucepan over medium heat, melt the butter. Once melted, add the brown sugar, light corn syrup, and sweetened condensed milk. Stir continuously with a wooden spoon to combine.
Attach a candy thermometer to the side of the saucepan, ensuring the tip is submerged in the mixture but not touching the bottom. Cook the mixture over medium heat, stirring constantly, until it reaches 240°F (soft-ball stage). This should take approximately 15–20 minutes.
Once the mixture reaches 240°F, immediately remove it from the heat and stir in the vanilla extract, ground cinnamon, and a pinch of sea salt, if using.
Allow the caramel to cool slightly for 2–3 minutes before dipping the apples.
One at a time, dip each apple into the caramel, swirling to coat evenly. Let any excess drip back into the saucepan, then roll the bottom half of the apple in the chopped pecans.
Place the coated apple on the prepared baking sheet to set. Repeat with the remaining apples.
Allow the caramel apples to cool and set completely at room temperature for at least 20 minutes before serving. Optionally, drizzle with additional caramel or melted chocolate for extra flair.
Enjoy your New Orleans Caramel Apples as a sweet and nutty treat with a touch of Southern charm!
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 173 mg | 8% | |
| Total Carbohydrate | 138.3 g | 50% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 131.5 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 247 mg | 19% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 632 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
