Deconstructed Caramel Apples


How about a caramel apple without the apple core? It’s a perfect dessert for the autumn. And works beautifully for Halloween parties:

Makes about 15 balls

• Two Granny Smith apples, peeled and grated
• 12oz Spoonable caramel sauce (any flavor) or butterscotch sauce
• 12oz pecans (halves are best but pieces work too)

1. Preheat oven 225 degrees Fahrenheit

2. Grease one cookie tray with butter. Distribute grated apple evenly on it. Grind fresh cinnamon on top.

3. Distribute pecans over second cookie tray (no greasing required).

4. Place in oven for 1.5 hours; turning (both apples and pecans) a few times to dry out evenly.

5. While pecans and apples are drying out heat the 12 oz of caramel sauce on low heat. You are reducing the sauce to thicken it a bit.

6. Take apples and pecans out of oven. Scrape apples into a bowl.

7. Take 8oz of the pecans and crush. Should still have small chunks. Add to apples.

8. Take remaining pecans and crush them till mostly powder and tiny chunks. Put aside.

9. Add pecan and apple mixture to caramel. Stir well. Place in fridge for 3-4 hours (or overnight).

10. Take mixture out of fridge. Form one inch-wide balls (easier if you are wearing gloves). Roll balls in the remaining powdery pecans.

11. Store in container in fridge.