caramel apples

Caramel Granola Apples

Yield Makes 8 apples


  • 8 apples
  • 1 1/2 cups of Milk & Honey Pumpkin Spice Granola
  • 1  cup  heavy cream, divided
  • 3/4 cup light corn syrup
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup granulated sugar
  • 2  cups  all-purpose flour
  • 1 teaspoon of vanilla
  • 8 popsicle sticks

Preparation Wash and dry the apples. Insert a stick into the top of each apple. Line a 9" by 9" pan with tin foil. Place the granola in the pan. In a heavy bottomed saucepan place 3/4 cup of the heavy cream, the corn syrup, butter, sugar. Over high heat stir the mixture to 246 degrees. You will need a candy thermometer. The mixture should be golden. Remove from heat and swirl the remaining cream and the vanilla into the caramel. Use caution as it will be very hot.. While the caramel is hot, dip and turn the apples into the caramel to coat. Let the excess drip off. Dip the bottoms and sides if desired into the granola. Place the apples on wax paper or a non stick pan surface and let cool.

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