Try this Salted Carmel Apples Ree Drummand recipe, or contribute your own.
Suggest a better descriptionIngredients:
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.
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Serving Size: 1 Serving (1456g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 757 | ||
Calories from Fat: 22 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.6mg | 1 % | |
Potassium 1557.9mg | 41 % | |
Total Carbohydrate 201.1g | 59 % | |
Dietary Fiber 34.9g | 140 % | |
Sugars, other 166.1g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 757
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