Recipe: The Pioneer Woman's salted caramel apples
Fall is around the corner, the season of Halloween, hayrides and harvest celebrations. Caramel apples are a classic autumn treat, and here, Pioneer Woman Ree Drummond shares a recipe for her salted-caramel take on the fall dessert, straight from the second issue of her Pioneer Woman Magazine.
Still holding onto summer? Drummond previously shared her cookout-ready recipe for her spicy whiskey BBQ sliders with Paste BN here.
Salted caramel apples
Serving Size: 8 apples
Time to prep / time to cook: 30 minutes to prep / 45 minutes to cook
Ingredients:
- 8 medium apples
- 4 11-ounce packages caramel bits
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Kosher salt, to taste
Preparation:
Scrub the apples under hot water and dry well. Line a baking sheet with parchment paper. Melt the caramel bits with the heavy cream in a medium saucepan over medium-low heat, stirring occasionally. Stir in the vanilla and a dash of salt until smooth. Turn the heat as low as possible to keep the caramel liquid, or turn it on and off as needed.
Stick a skewer or chopstick into the top of each apple. One at a time, dip the apples in the caramel, coating almost all the way to the top and tilting the pan to make it easier (the warmer the caramel, the better). Allow any excess caramel to drip back into the pan for a couple of seconds or scrape the bottom of the apple along the side of the pan to remove the excess. Place the apple on the prepared baking sheet and quickly sprinkle with salt (there’s a small window of opportunity for the salt to stick!). Repeat with the remaining apples.
Refrigerate the apples as soon as they’re all coated. They will set up in about 45 minutes.
More: 'Pioneer Woman' Ree Drummond answers our questions