Caramel Glazed Apples with Toasted Pecans

Caramel Glazed Apples with Toasted Pecans are a timeless autumn confection that combines the crisp bite of fresh apples with the rich warmth of homemade caramel. Finished with a coating of buttery toasted pecans, these decadent treats are perfect for fall festivals, Halloween gatherings, or elevated homemade gifts.

Why You’ll Love This Recipe

This recipe elevates the classic caramel apple with a luxuriously smooth caramel glaze made from scratch and a layer of nutty crunch from toasted pecans. The apples offer a refreshing contrast to the rich, sweet coating, creating a balanced bite of tart, buttery, and toasty flavors. They are fun to make, beautiful to present, and always a seasonal crowd-pleaser.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the apples:
Granny Smith or Honeycrisp apples
wooden sticks

For the caramel glaze:
unsalted butter
brown sugar
light corn syrup
sweetened condensed milk
vanilla extract

For the coating:
chopped toasted pecans
parchment paper or wax paper (for setting)

Directions

1. Wash and thoroughly dry the apples to ensure the caramel adheres. Insert a wooden stick firmly into the stem end of each apple.
2. Line a large baking sheet with parchment or wax paper and lightly grease the surface to prevent sticking.
3. In a heavy-bottomed saucepan over medium heat, melt the butter. Add the brown sugar, corn syrup, and sweetened condensed milk.
4. Stir constantly and bring the mixture to a gentle boil. Continue cooking and stirring until the caramel reaches 245°F (118°C) on a candy thermometer (firm-ball stage).
5. Remove from heat and stir in the vanilla extract. Let the caramel sit for a few minutes to thicken slightly.
6. Dip each apple into the caramel, turning slowly to coat evenly. Let the excess caramel drip off.
7. Immediately roll the bottom half of each apple in chopped toasted pecans, pressing gently to adhere.
8. Place each apple on the prepared baking sheet and allow to cool completely at room temperature until set.
9. For a glossy, professional finish, wrap cooled apples in cellophane and tie with ribbon for gifting.

Servings and timing

Servings: 6 apples
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 1 hour (including cooling)
Calories: Approximately 480 kcal per apple

Variations

• Chocolate Drizzle: After the caramel has set, drizzle apples with melted dark or white chocolate for an elegant touch.
• Sea Salt Finish: Sprinkle coarse sea salt over the wet caramel for a sweet-salty flavor contrast.
• Nut-Free Option: Roll apples in crushed pretzels, graham crackers, or mini chocolate chips instead of nuts.
• Spiced Caramel: Add 1/2 teaspoon of cinnamon or nutmeg to the caramel for a seasonal twist.
• Mini Apples: Use small apples or crabapples for bite-sized versions ideal for parties.

storage/reheating

Store caramel apples at room temperature for up to 2 days or in the refrigerator for up to 5 days, wrapped individually in wax paper or cellophane. Allow refrigerated apples to come to room temperature before serving for best texture. Reheating is not recommended as it may cause the caramel to melt or slide off.

FAQs

Why won’t the caramel stick to my apples?

Apples must be thoroughly washed and dried to remove wax coatings and moisture, which prevent caramel from adhering.

Can I use store-bought caramel?

Yes, but homemade caramel offers superior flavor and texture. Ensure it’s thick enough to cling well to the apples.

What type of apple is best?

Granny Smith apples are ideal due to their tartness, which balances the sweetness of the caramel. Honeycrisp is a good sweeter alternative.

How do I toast pecans?

Spread pecans on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring once, until fragrant and lightly browned.

Do I need a candy thermometer?

Yes, a thermometer ensures the caramel reaches the correct stage for setting properly on the apples.

Can I make these ahead of time?

Yes, make them up to a day in advance and store them wrapped in wax paper or cellophane at room temperature.

What can I do if my caramel is too thick?

Gently reheat over low heat and stir in a splash of cream or milk to loosen the texture.

How do I avoid pooling caramel at the base?

Let the excess caramel drip off thoroughly before setting the apples on parchment. Twirling the apple helps even the coating.

Are these safe for kids?

Yes, but supervise younger children due to the sticky texture and firm bite. Slice apples for easier eating if preferred.

Can I reuse leftover caramel?

Yes, pour into a greased dish to cool and slice into caramels, or reheat to use over ice cream or desserts.

Conclusion

Caramel Glazed Apples with Toasted Pecans are a deliciously nostalgic fall treat that blend buttery caramel, crisp apples, and nutty crunch into a satisfying seasonal favorite. Whether made for festive gatherings or wrapped as gourmet gifts, these apples celebrate the best of autumn flavors in every bite.

Caramel Glazed Apples with Toasted Pecans

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Crisp, tart apples coated in a buttery homemade caramel glaze and rolled in crunchy toasted pecans—these classic caramel apples are a nostalgic treat perfect for autumn gatherings, Halloween parties, or gourmet gifting.

• Author: Mari
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour
• Yield: 6 apples 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 6 medium Granny Smith or Honeycrisp apples
• 6 wooden sticks
• 1 cup unsalted butter
• 2 cups packed brown sugar
• 1 cup light corn syrup
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups chopped toasted pecans
• Parchment paper or wax paper (for setting)

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Instructions

1. Wash and thoroughly dry apples. Insert a wooden stick into the top of each apple and set aside.
2. Line a large baking sheet with parchment paper and lightly grease it.
3. In a heavy-bottomed saucepan over medium heat, melt the butter. Stir in brown sugar, corn syrup, and sweetened condensed milk.
4. Bring to a gentle boil, stirring constantly. Continue cooking until the caramel reaches 245°F (118°C) on a candy thermometer (firm-ball stage).
5. Remove from heat and stir in vanilla extract. Let the caramel cool slightly to thicken.
6. Dip each apple into the caramel, turning to evenly coat. Let excess drip off.
7. Immediately roll the bottom half of each apple in chopped toasted pecans.
8. Place apples onto prepared sheet and let cool completely at room temperature.
9. For a glossy finish, wrap individually in cellophane once fully set.

Notes

• Use cold, thoroughly dried apples to help the caramel adhere better.
• Toasted pecans add depth of flavor and crunch—try walnuts for variation.
• Work quickly as caramel firms fast once off heat.
• Store in a cool place; do not refrigerate as moisture may affect caramel texture.

Nutrition

• Serving Size: 1 apple
• Calories: 480
• Sugar: 58g
• Sodium: 120mg
• Fat: 26g
• Saturated Fat: 12g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 63g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 45mg