Pecan-Coated Caramel Apples
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 12
Ingredients
- 2¼ cups firmly packed light brown sugar
- 1 cup butter, softened
- 1 cup dark corn syrup
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 12 small apples
- 12 clean food-safe twigs or wood craft sticks
- chopped pecans
Directions
Line a baking sheet with wax paper.
In a large saucepan, combine brown sugar, butter, corn syrup, condensed milk, and vanilla. Cook over mediumlow heat, stirring frequently, until sugar dissolves. Increase heat to medium, and cook, stirring constantly, until mixture reaches 236° on a candy thermometer. Remove from heat, and let stand until temperature of mixture drops to 200°.
Insert twigs or craft sticks into apples. Quickly dip apples in caramel mixture, letting excess drip off. Place on prepared baking sheet. Cool for 10 minutes. Dip apples in chopped pecans. Store, covered, in refrigerator, up to 1 week.
Notes from the Kitchen: Use magnolia, crabapple or oak twigs.