• 2 Ratings

Of course bourbon caramel sauce makes candied apples better! By taking a cue from bourbon desserts, we created the best candy apples out there.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line a 15x10x1-inch baking pan with foil. In a medium bowl whisk together egg white and bourbon until frothy. Add pecans; stir to coat evenly. Sprinkle sugar and salt over nuts; stir to coat evenly.

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  • Transfer nuts to prepared baking pan. Bake for 20 to 25 minutes, stirring occasionally, until toasted.

  • Wash and dry apples; remove stems, if desired. Insert a wooden skewer or popsicle stick into the stem end of each apple. Place apples on a buttered baking sheet.

  • In a small saucepan combine caramels and whipping cream. Cook and stir over medium-low heat until caramels are completely melted, stirring constantly. Working quickly, dip each apple into hot caramel mixture; turn to coat (If caramel becomes too thick to coat apples, reheat over low heat.) Dip coated apples in desired amount of nuts. Set on the buttered baking sheet and let stand until set. For best results, serve the same day*. Place remaining nut mixture in an airtight container. Store at room temperature for up to 2 weeks.

Make Ahead:

Place each apple in a bag; tie closed. Store in the refrigerator for up to 24 hours. Let stand at room temperature for 30 minutes before serving.

Nutrition Facts

497 calories; 26 g total fat; 7 g saturated fat; 5 g polyunsaturated fat; 11 g monounsaturated fat; 7 mg cholesterol; 231 mg sodium. 231 mg potassium; 64 g carbohydrates; 5 g fiber; 42 g sugar; 6 g protein; 0 g trans fatty acid; 37 RE vitamin a; 149 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 9 mcg folate; 0 mcg vitamin b12; 228 mg calcium; 1 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1