Recipe

Chocolate Caramel Apples With Salted Pretzels Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 1 month ago Take a Basic Caramel Apple, add salted pretzels on the outside and Bittersweet Chocolate Ganache on the inside, and you’ve got a Halloween treat that’s not messing around. Kate Ramos/Chow Prep:20m Cook:20m Servings:8	Mystic_rive
	apples apples grenache pretzels cream sugar corn syrup

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Ingredients

For the apples:

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8 large Granny Smith apples, at room temperature

Bittersweet Chocolate Ganache

8 craft sticks or chopsticks

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For the coating:

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3 cups crushed salted pretzel twists

1 3/4 cups heavy cream

2 cups packed light brown sugar

3/4 cup dark corn syrup

2 tablespoons unsalted butter (1/4 stick)

2 teaspoons kosher salt

Directions

For the apples:

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Wash the apples under hot water to get off any wax coating, then dry thoroughly.

Starting on the bottom, core the apples with the smaller scoop of a melon baller.

Reserve the bottom “plugs” of the apples.

Continue coring up to the top inch of the apples (you just want all the seeds removed).

Line a baking sheet with parchment paper, and set aside.

Stuff the apples with about 2 tablespoons of the ganache, then close with the reserved apple plugs to seal.

Push the sticks through the stem ends of the apples, and set the apples on the baking sheet.

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For the coating:

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Place the pretzels in a shallow dish; set aside.

Prepare an ice water bath by filling a bowl halfway with ice and water.

Combine remaining ingredients in a medium saucepan and bring to a boil over medium-high heat.

Cook until mixture registers 250°F on a candy thermometer, about 10 minutes.

Immediately dip the bottom of the saucepan in the ice water bath and let it chill until the bubbles have subsided, about 1 minute.

Stir until stiff caramel from the bottom is incorporated into the warm caramel on top.

Remove from the water bath.

Dip apples one at a time into the caramel, rotating once to coat 3/4 of the way up the sides.

Lift each apple straight up from the caramel, letting the excess drip back into the pot until the drips have slowed, about 10 to 15 seconds.

Roll the apple in the pretzels, and hold upright for 10 to 15 seconds. Place on the prepared baking sheet and repeat with the remaining apples. (If the caramel gets too hard to coat the apples well, set the pan over low heat and rewarm, stirring constantly, until the caramel is loose and pourable.)

Refrigerate the apples until set, at least 10 minutes.

The apples can be made and stored in the refrigerator up to 1 day in advance.

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Comments

elgab89 1 year, 1 month ago said:
JM, the salt and sweet combination is amazing. You are on a roll GF!

m2googee 1 year, 1 month ago said:
Only one word for this......YUMMY!!!!!!!

sparow64 1 year, 1 month ago said:
LOVE it! Thanks for sharing.

flavors 1 year, 1 month ago said:
Are you kidding me? Chocolate on the inside, carmel and pretzels on the outside? Where do you come up with these over the top recipes? It's genuis my dear. I love you for this. Another fine 5 girl. MJ

trigger 1 year, 1 month ago said:
Now this Chocolate Caramel Apples With Salted Pretzels deserves a prize all of it's own.
Five forks

juels 1 year, 1 month ago said:
Oh yes, I want me a bite of that! Thanks for posting such wonderful recipes! I made your mac n'cheese with small shells, crabmeat and brie the other day. It was a hit!

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