Crisp Granny Smith apples, gooey caramel, and Poppy Salted Caramel Popcorn come together for a fun twist on a classic fall treat. With just the right mix of sweet, salty, and crunchy, these apples are perfect for sharing at a fall gathering - or enjoying as a special treat at home.
Ingredients:
Apples: 4 to 5 large Granny Smith apples (chilled, washed, and completely dried).
Caramel Base: 1 package (11 oz) of high-quality caramel bits or squares.
Liquid: 2 tablespoons of heavy cream or milk.
The Crunch: 2 to 3 cups of Poppy Salted Caramel Popcorn (slightly crushed so it adheres easily).
Optional Drizzle: 1/2 cup of melted dark or white chocolate.
Instructions:
- Prep the Apples: Insert thick wooden skewers firmly into the stem ends of your clean apples. Place them on a baking sheet lined with greased parchment paper.
- Prepare the Popcorn: Pour the Poppy popcorn into a shallow bowl. Roughly crush some of the larger pieces with your hands so there are both whole and broken pieces for a great texture.
- Melt the Caramel: In a small, deep saucepan over low heat, combine the caramel bits and heavy cream. Stir constantly until completely melted and smooth. Remove from heat and let sit for 1 to 2 minutes to thicken slightly so it stays on the apple.
- Dip and Coat: Hold an apple by the skewer and dip it into the warm caramel, swirling to coat it entirely. Lift and let the excess drip back into the pan.
- Roll in Popcorn: Immediately press the caramel-coated apple into the bowl of crushed Poppy popcorn, turning it to ensure full coverage. Use your hands to gently press the popcorn into the caramel if needed.
- Set: Place the finished apple back onto the parchment paper. Repeat with the remaining apples. Drizzle with melted chocolate if desired, then chill in the refrigerator for 30 minutes to set completely.
Pro-Tips for Success:
Remove the Wax: Grocery store apples have a waxy coating that makes caramel slide right off. Dip your apples in boiling water for 5 seconds, then scrub them firmly with a rough towel to remove the wax before skewering.
Temperature Control: If the caramel cools down and gets too thick to dip while you are working, just pop the saucepan back on low heat for 30 seconds to loosen it up.