Chamoy Tajín Caramel Apples Recipe By Tasty Recipes

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CARAMEL APPLES WITH CRUSHED NUTS RECIPE BY TASTY



Caramel Apples With Crushed Nuts Recipe by Tasty image

Bring in fall with some homemade caramel apples. Make your caramel dip, which comes together with less than five ingredients and can be stored and reheated on the stove. Then roll your apple in you favorite nut topping and coat to your heart's desire! (see guidelines)

Provided by Nichi Hoskins

Categories     Desserts

Time 1h

Yield 8 apples

Number Of Ingredients 9

nonstick cooking spray, for greasing
1 cup water
2 cups sugar
2 cups heavy cream, warmed
½ teaspoon kosher salt
8 small green apples, washed, dried, and stems removed, room temperature
1 ½ cups crushed nuts
8 popsicle sticks
instant read thermometer

Steps:

  • Set a wire rack over a baking sheet and grease both with nonstick spray.
  • Add the water and sugar to a medium saucepan. Cook over high heat, without stirring (so the mixture doesn't crystallize), for about 10 minutes, until the mixture begins to turn golden brown. Note: Use a larger pan than you think you need; the caramel will bubble up when you add the cream.
  • Reduce the heat to low. Slowly pour in a little bit of the heavy cream. The mixture will bubble. When it begins to recede, carefully whisk to incorporate the cream. Continue adding the cream in increments, stirring to incorporate.
  • Once the cream is incorporated, stir in the salt. Increase the heat to medium-high and cook for 10-12 minutes more, until the caramel reaches 250°F (120°C) on an instant read thermometer. Remove the pot from the heat and let the caramel cool for about 5 minutes. Carefully transfer to a heatproof liquid measuring cup or bowl.
  • Stick a popsicle stick though the top of each apple, about ⅔ of the way through.
  • Dip an apple into the caramel until completely coated. Lift the apple from the caramel and spin the stick for 20-30 seconds to remove excess caramel. Roll the apple in the crushed nut topping and place upright on the baking sheet. Repeat with the remaining apples.
  • Serve the apples immediately, or let set at room temperature for 1 hour. Leftover caramel apples will keep, loosely covered, in the refrigerator for 2-3 days.
  • Enjoy!

Nutrition Facts : Calories 613 calories, Carbohydrate 80 grams, Fat 36 grams, Fiber 8 grams, Protein 6 grams, Sugar 65 grams

CHAMOY TAJíN CARAMEL APPLES RECIPE BY TASTY



Chamoy Tajín Caramel Apples Recipe by Tasty image

Bring in fall with some homemade caramel apples. Make your caramel dip, which comes together with less than five ingredients and can be stored and reheated on the stove. Then roll your apple in tajin for a spicy fun twist!

Provided by Nichi Hoskins

Categories     Desserts

Time 1h

Yield 8 apples

Number Of Ingredients 10

nonstick cooking spray, for greasing
1 cup water
2 cups sugar
2 cups heavy cream, warmed
½ teaspoon kosher salt
2 tablespoons chamoy
8 small green apples, washed, dried, and stems removed, room temperature
1 cup tajin seasoning
8 popsicle sticks
instant read thermometer

Steps:

  • Grease a baking sheet with nonstick spray.
  • Add the water and sugar to a medium saucepan. Cook over high heat, without stirring (so the mixture doesn't crystallize), for about 10 minutes, until the mixture begins to turn golden brown. Note: Use a larger pan than you think you need; the caramel will bubble up when you add the cream.
  • Reduce the heat to low. Slowly pour in a little bit of the heavy cream. The mixture will bubble. When it begins to recede, carefully whisk to incorporate the cream. Continue adding the cream in increments, stirring to incorporate.
  • Once the cream is incorporated, stir in the salt. Increase the heat to medium-high and cook for 10-12 minutes more, until the caramel reaches 250°F (120°C) on an instant read thermometer. Remove the pot from the heat and let the caramel cool for about 5 minutes.
  • Carefully transfer the caramel to a heatproof liquid measuring cup or a medium bowl. Stir in the chamoy.
  • Stick a popsicle stick though the top of each apple, about ⅔ of the way through.
  • Dip an apple into the caramel until completely coated. Lift the apple from the caramel and spin the stick for 20-30 seconds to remove excess caramel. Roll in the tajín seasoning, then set on the prepared baking sheet. Repeat with the remaining apples.
  • Serve the apples immediately, or let set at room temperature for 1 hour. Leftover caramel apples will keep, loosely covered, in the refrigerator for 2-3 days.
  • Enjoy!

Nutrition Facts : Calories 537 calories, Carbohydrate 83 grams, Fat 28 grams, Fiber 10 grams, Protein 4 grams, Sugar 66 grams

COOKIES N' CREAM CARAMEL APPLES RECIPE BY TASTY



Cookies N' Cream Caramel Apples Recipe by Tasty image

Bring in fall with some homemade caramel apples. Make your caramel dip, which comes together with less than five ingredients and can be stored and reheated on the stove. Then roll your apple in you favorite crushed cookies for a caramel apple with a spin!

Provided by Nichi Hoskins

Categories     Desserts

Time 1h

Yield 8 apples

Number Of Ingredients 10

nonstick cooking spray, for greasing
1 cup water
2 cups sugar
2 cups heavy cream, warmed
½ teaspoon kosher salt
8 small green apples, washed, dried, and stems removed, room temperature
2 cups white chocolate chip
2 cups chocolate sandwich cookie, crushed
8 popsicle sticks
instant read thermometer

Steps:

  • Set a wire rack over a baking sheet and grease both with nonstick spray.
  • Add the water and sugar to a medium saucepan. Cook over high heat, without stirring (so the mixture doesn't crystallize), for about 10 minutes, until the mixture begins to turn golden brown. Note: Use a larger pan than you think you need; the caramel will bubble up when you add the cream.
  • Reduce the heat to low. Slowly pour in a little bit of the heavy cream. The mixture will bubble. When it begins to recede, carefully whisk to incorporate the cream. Continue adding the cream in increments, stirring to incorporate.
  • Once the cream is incorporated, stir in the salt. Increase the heat to medium-high and cook for 10-12 minutes more, until the caramel reaches 250°F (120°C) on an instant read thermometer. Remove the pot from the heat and let the caramel cool for about 5 minutes. Carefully transfer to a heatproof liquid measuring cup or bowl.
  • Stick a popsicle stick though the top of each apple, about ⅔ of the way through.
  • Dip an apple into the caramel until completely coated. Lift the apple from the caramel and spin the stick for 20-30 seconds to remove excess caramel. Set upright on the wire rack. Repeat with the remaining apples. Refrigerate until the caramel is set, about 20 minutes.
  • Melt the white chocolate chips in the microwave on medium power in 30-second increments, stirring between, until smooth.
  • Dip each caramel apple into the melted white chocolate, coating about ¾ way up the sides. Immediately roll the white chocolate-covered apple in the crushed chocolate sandwich cookies and place on the prepared baking sheet.
  • Let set in the refrigerator for 30 minutes. Leftover caramel apples will keep, loosely covered, in the refrigerator for 2-3 days.
  • Enjoy!

Nutrition Facts : Calories 806 calories, Carbohydrate 115 grams, Fat 44 grams, Fiber 7 grams, Protein 6 grams, Sugar 97 grams

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