Caramel Apples

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Makes: 12  servings Prep 1 hr Start to Finish 1 hr 10 mins


  • 1 tablespoon  unsalted butter
  • 1/2 cup  shelled pumpkin seeds
  • 1/2 cup  salted peanuts, coarsely chopped
  • 1/2 cup  sweetened flaked coconut, toasted
  • 1/2 cup  mini-chocolate chips
  • 12 small assorted apples
  • 12 (4- to 5-inch) popsicle sticks
  • Vegetable oil, for pan
  • 2 14 ounce bags caramels, unwrapped


1. Melt butter in a medium skillet over moderate heat. Add pumpkin seeds and cook, seasoning with salt, stirring, until golden and puffed, about 4 minutes. Transfer to paper towels to drain. Place seeds nuts, coconut, and chocolate chips in separate shallow bowls, for toppings.

2. Wash apples and dry. Push a stick into stem end of each. Brush a large baking pan with oil.

3. Melt caramels with 1/4 cup water in a small saucepan over moderate heat, stirring until smooth. Working with one apple at a time, dip into caramel, coating halfway up sides. Immediately roll apple in 1 topping, evenly covering caramel, and transfer, stick end up, to prepared pan. Repeat with remaining ingredients. (Can be made 1 day ahead and stored at room temperature.) Makes 12 servings.

Nutrition Facts

  • Servings Per Recipe 12
  • cal.(kcal)370,
  • Fat, total(g)13,
  • chol.(mg)6,
  • sat. fat(g)7,
  • carb.(g)64,
  • fiber(g)4,
  • pro.(g)5,
  • sodium(mg)165,
  • Percent Daily Values are based on a 2,000 calorie diet
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