Caramel Apples and Pears
- Active Time 25m
- Total Time 25m
The petite Lady apples and Seckel pears are just right for making kid-size caramel treats. They're easy to eat, too! If children are helping, they can carefully dip the apples and pears in the caramel and granola. An adult should supervise the fun as hot caramel can burn.
- 12 natural licorice sticks, cinnamon sticks or bamboo skewers, each 6 inches long
- 6 Lady apples, stems removed
- 6 Seckel pears, stems removed
- 2 cups granola
- 1 cup sugar
- 1/2 cup dark corn syrup
- 2 teaspoons pure vanilla extract
- 3 tablespoons water
- 4 tablespoons (1/2 stick) unsalted butter
- 1 cup heavy cream
Insert a licorice stick, cinnamon stick or bamboo skewer into the stem end of each apple and pear. Spread the granola on a baking sheet; reserve. Have ready 1 or more cooling racks or a large sheet of parchment paper for cooling the caramel fruits.
In a saucepan over low heat, combine the sugar, corn syrup, vanilla extract and water. Cook, stirring, until the sugar melts. Add the butter and cream, raise the heat to medium-high and bring to a boil. Cook, stirring occasionally, until the caramel registers 240 degrees F on a candy thermometer, about 10 minutes. Remove from the heat and let cool for 2 minutes.
One at a time, dip the apples and pears in the caramel, twirling and swirling them to coat completely. Dip the tops in the granola to coat them, then transfer to the cooling rack or parchment paper to cool. As the apples and pears cool, the caramel will set. Store the caramel apples and pears, wrapped in cellophane if desired, in a cool, dry place until ready to serve or up to 2 days.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
372 calories; 13g total fat; 38mg cholesterol; 66mg sodium; 68g carbohydrates; 6g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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