Move over, pumpkin spice. If you're looking to switch things up this Fall, this boozy caramel apple recipe might be the best alternative. Dipping freshly picked Granny Smith apples into a sweet caramel coating (mixed in with bourbon) is a sure way to bring something new to the table. You can even sprinkle salted peanuts on each side to add more flavor to this supereasy yet supersatisfying snack. Don't forget: let the caramel cool off before you devour them!
- 2 cups light brown sugar
- 8 ounces unsalted butter
- 1 cup light corn syrup
- 6 ounces cold half and half
- 8 ounces Jim Beam® Apple Bourbon
- 10 Granny Smith apples on thick wooden skewers
- 4 cups chopped salted peanuts
- In a large pot over medium-high heat, cook brown sugar, butter, and corn syrup until a light boil begins. Whisk in half and half and bourbon and continue to whisk until the caramel sauce reaches 248°F.
- Remove from the heat. Dip each of the apples into the caramel, coating on all sides, and set on a cookie sheet lined with parchment paper. If desired, coat apples on all sides with chopped salted peanuts. Serve once the caramel has cooled.
- North American
- 10 apples