salted caramel apples. Crisp, Fresh Apples Dipped In Our Famous Caramel Recipe. Salted (and Other) Caramel Apples Caramel Apples sprinkled with salt (or rolled in any number of ingredients) are the perfect Halloween treat! Made with a shortbread crust, spiced apple filling, streusel topping, and homemade salted caramel, apple pie bars are just as delicious as apple pie, but much simpler to make.

I love the combination of sweet and tart spiced apples with the buttery, flaky pie crust. Salted Caramel Apples are fresh tart apples coated in a rich homemade salted caramel for the perfect fall treat! There is literally no fall dessert that I crave more than caramel apples! You can cook salted caramel apples using 7 ingredients and 2 steps. Here is how you achieve it.

Ingredients of salted caramel apples

You need 2 cup of granulated sugar.
You need 1 1/2 stick of butter, room temperature & cut into pieces.
You need 1 cup of heavy cream, room temperature.
It's 1 tbsp of sea salt flakes.
Prepare 6 of apples, washed.
Prepare 1 cup of crushed walnuts or almonds, mini chocolate candies or mini marshmallows.
Prepare 6 of sturdy craft sticks.

We use the fresh apples from our tree that are the perfect balance of sweetness and tartness. The name of this recipe, Salted Caramel Apple Butter, tells you everything you need to know about it. As far as I'm concerned, you can't have too many recipes that have apples as the main ingredient. This salted caramel apple crisp is best served warm, the same day it's made.

salted caramel apples step by step

for caramel sauce- pour sugar into heavy-bottomed sauce pan in an even layer. turn burner to medium & heat sugar 4-5 minutes. do not touch or stir sugar. watch it very carefully- it will liquefy suddenly & turn golden brown. when sugar is completely liquefied, remove it from heat. let cool for 30 seconds, then quickly stir in butter, cream & salt. transfer sauce to a large bowl & refrigerate until cool.
butter a baking sheet for finished caramel apples to sit on. insert a craft stick into the top of each apple. put each topping into it's own shallow dish. roll each apple through cooled caramel sauce, then through desired topping. place on buttered baking sheet. refrigerate apples to let caramel set. refrigerate any leftovers.

I love to use a variety of apples in this dessert, but just one type will also work. I find granny smith, jonagold, mutsu, and braeburn are all great baking apples. In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated. Add the apple slices to the bottom of the crust.