- Almost everyone is familiar with traditional caramel apples that can be homemade or bought at the local fair or candy shop. Those with a love for fresh, crisp apples and dark, decadent chocolate will appreciate a nutty chocolate caramel apple. The apples can be custom-made to accommodate diabetics and those who are watching their foods' fat contents.
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The basic ingredients for creating a nutty chocolate caramel apple can vary slightly due to seasonal ingredient availability. Fresh granny smiths are the preferred apple of choice. Grannies are hardy, juicy apples that have just a slightly tart flavor, which contrasts nicely with the chocolate and caramel. Chocolate can be purchased in bark form and can be either white, dark or milk chocolate. The dark has a sharper, semi-sweet taste, and the milk and white is very sweet. Dark chocolate has less calories and sugar than milk or white chocolate, and is a good alternative for those on restricted diets.
Some of the best chocolates for apples are Ghirardelli, Godiva and Hershey's. Choose a rich, sweet caramel candy such as Brach's, and not a jar brand. The candies can be melted down and blended with cream for a workable texture. Nuts can be chopped, sliced or left whole when dipping. Some of the best nuts for this type of apple are jumbo cashews, pecans, macadamias, peanuts and walnuts. Salted nuts work best, but unsalted varieties can be substituted for people on low sodium diets (see Resources below). -
Wax paper, small dowels or sticks, bowls and a double boiler will get the process started. Generally, 8 to 16 oz. of chocolate and caramel will be sufficient to create 6 large apples. A quarter cup of heavy cream or milk and a cup or two of nuts will be enough to complete the recipe. Two sheets of wax paper should be laid out, one for preparing and one for embellishing. Apples should be cleaned and then cored slightly in the bottom center to take in the stick. The chocolate mixture can be microwaved until it is at a workable consistency--a small amount of milk or cream can be added if needed. The apples should be dipped in the chocolate and then rolled in a layer of nuts, then allowed to harden.
A double boiler can be utilized to melt the caramel (add cream if desired). Dip the chocolate- and nut-covered apples in the caramel mixture. Sprinkle or roll in more nuts if desired. The process can also be reversed to have the caramel on the inside and the chocolate on the outside. - Nutty chocolate caramel apples should be cooled completely and then packaged for gift-giving or served immediately. A wax paper covering or clear plastic wrapper tied with a bow or string is suggested for gift-giving. Serving can be done with the apples facing top side down and stick side up on a small dessert plate. The plate can be embellished with tiny swirls of melted chocolate, caramel and chopped nuts for presentation. Serve with a glass of water or gourmet wine (and a napkin!).
- The recipe ingredients can be a little more or less depending on how much caramel, chocolate and nuts one wants on the apple. The nutty chocolate caramel apple can have thin coats of ingredients, or can be double or triple layered for an extra treat. Make sure to inform recipients or guests that the product contains nuts for those who have peanut allergies.
