Halloween Recipes: Sweet and Salty Caramel Apples | Submitted By: Allrecipes.com Staff

6 Granny Smith apples6 wooden sticks1 (14 ounce) package individually wrapped caramels, unwrapped2 tablespoons water1/2 teaspoon vanilla extract1 1/2 tablespoons coarse sea salt1 cup semisweet chocolate chipsInsert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil. Sprinkle lightly with the coarse salt and chill. Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve. Amount Per Serving  Calories: 445 | Total Fat: 13.7g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Sweet and Salty Caramel Apples

Servings Per Recipe: 6

Amount Per Serving

Calories: 445

Total Fat: 13.7gCholesterol: 5mgSodium: 1485mgTotal Carbs: 85.1g    Dietary Fiber: 4.3gProtein: 4.6g VIEW DETAILED NUTRITION
About: Nutrition Info

Hands down, most DELICIOUS way to eat a caramel apple. The combo of sweet, crunchy, tart, salty is to die for. We prefer to omit the chocolate. You really just need to strategically place a few large grains of the salt on the caramel. That is A LOT of salt on the apples that are pictured. Fleur de sel is always a treat, if you have it. And always use a tart variety apple, NEVER Red Delicious. Was this review helpful? [ YES ]
8 users found this review helpful Hands down, most DELICIOUS way to eat a caramel apple. The combo of sweet, crunchy, tart,... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Mother's Day: Overnight Caramel Pecan Rolls | Submitted By: ERIBERRY

2 cups milk2 (.25 ounce) packages active dry yeast1/2 cup warm water1/3 cup white sugar1/3 cup vegetable oil1 tablespoon baking powder2 teaspoons salt1 egg7 cups all-purpose flour1 cup packed brown sugar1/2 cup butter2 tablespoons light corn syrup1 cup pecan halves1/4 cup butter, softened1/2 cup white sugar1 1/2 tablespoons ground cinnamonWarm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan. When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48. Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls. Amount Per Serving  Calories: 327 | Total Fat: 13.3g | Cholesterol: 26mg

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Dessert Sauce: Chocolate Caramel Latte Syrup | Submitted By: rhonda

1 cup heavy cream1 cup light corn syrup1/2 cup white sugar1/2 cup packed brown sugar1/8 teaspoon salt8 ounces milk chocolate, chopped1/4 cup butterIn a saucepan, stir together the cream, corn syrup, white sugar, brown sugar and salt. Bring to a rolling boil over medium-high heat and continue to boil until it becomes thick and deep brown, 8 to 10 minutes. Remove from the heat and stir in the chocolate and butter until smooth. Amount Per Serving  Calories: 256 | Total Fat: 12.7g | Cholesterol: 31mg

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Halloween Recipes: Plain Caramel Apples | Submitted By: Allrecipes.com Staff

6 Granny Smith apples6 wooden sticks1 (14 ounce) package individually wrapped caramels, unwrapped2 tablespoons water1/2 teaspoon vanilla extractInsert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in vanilla extract. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil and chill until ready to serve. Amount Per Serving  Calories: 311 | Total Fat: 5.3g | Cholesterol: 5mg

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