One of the best parts of Halloween (apart from all of the candy of course) is Caramel Apples. This year, I decided to put a little spin on it by adding chocolate (caramel and chocolate together – YUM!), and the result was delicious. I added some walnuts as well, and they were a nice added crunch.

Be careful working with the caramel, as it is finicky and easily hardens. The best way to keep it soft is by using a double boiler, despite the amount of time it takes to melt. You can also burn yourself if you touch the melted caramel – so watch out!

Tip for cleaning your caramel covered pots: Soak all caramel covered things in hot water for about 10 minutes. This will dissolve all of the caramel and make cleaning a breeze!

INGREDIENTS

4 grannie smith apples
4 popsicle sticks
1 300g pkg Kraft Caramels, unwrapped
2 tbs milk
4 oz semi-sweet baking chocolate
1/2 cup walnuts (optional)

INSTRUCTIONS

Cover a baking sheet with parchment paper. This will prevent the apples from sticking to the pan.

Set a small pot of water on the stove to boil. Once boiling, fill a medium metal bowl with the unwrapped caramels and place on top of the boiling pot (do not let the water touch it). Let caramels slowly melt.

Once mostly melted, add the milk and stir to combine. Meanwhile shove a popsicle stick into the top of each apple to act as a handle. Once the caramel is fully melted, roll apple in the caramel. Use a rubber spatula to help spoon the caramel on top of the apple. Don’t worry about being precise; it will even out as the caramel sets.

Place the caramel covered apple on the parchment covered baking sheet. Repeat with the remaining apples. Once all apples are covered, place in the fridge to cool the caramel.

Meanwhile, bring another small pot of water to a boil. Place the broken-up chocolate in a medium bowl over-top of the second pot of boiling water. Stir the chocolate until fully melted.

Bring apples out of the fridge. Roll each apple in the melted chocolate to cover most of the caramel (looks great to have a bit showing at the top).

Place the nuts on a plate. Roll each melted-chocolate covered apple in the nuts and place back on the parchment covered baking sheet. Once all apples are chocolate and nut covered, place back in the fridge for 15 minutes to set.

If in the fridge for longer than 15 minutes, bring back to room temperature before serving.

Enjoy!

Serves 4