🍎 Sheet Pan Caramel Apples 🍯
Ingredients
For the Apples:
6 medium apples (Granny Smith, Fuji, or Honeycrisp work well)
12 wooden popsicle sticks or skewers
1 bag (14 oz) soft caramel candies, unwrapped
2 tablespoons heavy cream or milk
For the Toppings (Optional):
½ cup chopped peanuts
½ cup mini chocolate chips
½ cup crushed pretzels
¼ cup sprinkles
¼ cup shredded coconut
Instructions
Prepare the Apples:
Wash and dry the apples thoroughly to remove any wax coating. Insert a popsicle stick or skewer into the stem end of each apple, pushing it about halfway through for stability. Line a large baking sheet with parchment paper or a silicone baking mat.
Melt the Caramel:
In a microwave-safe bowl, combine the caramel candies and heavy cream. Microwave in 30-second intervals, stirring between each interval, until the mixture is smooth and fully melted. Alternatively, melt the caramels and cream in a saucepan over low heat, stirring constantly.
Coat the Apples:
Working one at a time, dip each apple into the melted caramel, tilting the bowl to ensure even coverage. Allow excess caramel to drip off, then place the apple on the prepared baking sheet. Repeat with the remaining apples, spacing them apart to prevent sticking.
Add the Toppings:
While the caramel is still warm and sticky, sprinkle your desired toppings over each apple. Press gently to help the toppings adhere. For variety, divide the apples into sections and use different toppings for each one.
Set the Caramel:
Place the baking sheet in the refrigerator for 15–20 minutes to allow the caramel to firm up. Once set, carefully transfer the apples to a serving platter or store them in an airtight container in the refrigerator for up to 3 days.