An old fashioned treats get an elevated makeover!
This is not your kid's candy apple. The old fashioned treat gets an elevated makeover thanks to our Pappy Van Winkle Bourbon Barrel-Aged Nib Brittle. While we are known to devour this brittle straight out of the box, our nib brittle is the perfect topper to any treat. Take your ice cream sundaes to the next level, crumble it on top of cookies, or truly win the treat table with these gorgeously delicious caramel apples.
Covering a crisp fall apple in golden caramel and rolling it Bourbon Barrel-Aged Nib Brittle is about as easy as it gets, but the outcome is anything but simple. The star of the show are the organic cacao nibs aged in Pappy Van Winkle 20 year barrels that are studded throughout this buttery rich brittle and used to craft the premium Dominican Republic creamy chocolate coating. Read more about out partners, artisan chocolatiers Olive & Sinclair, based in Nashville, TN and our shared dedication to quality ingredients, traditions and a small batch philosophy.
Homemade bourbon caramel meets a tart Granny Smith apple, coated with rich bourbon nib brittle for a surprisingly fun twist on an old favorite! The most important thing to remember for this recipe? Have extra brittle on hand, because trust us, you will need it!
Recipe Note: Leave out the bourbon when making the caramel to make these family friendly!
A grown up version of a favorite childhood treat is an unexpectedly fun surprise to serve!"
6 small Granny Smith apples
1 cup heavy cream, plus 3 tablespoons
1 1/2 cups white granulated sugar
1/2 cup light Karo syrup
5 tablespoons bourbon
2 tablespoons unsalted butter
1/2 teaspoon Maldon sea salt
Candy Apple Sticks
Bourbon Barrel-Aged Nib Brittle, finely chopped
Line a baking sheet with wax paper and lightly brush it with butter.
Remove the stems from the apples and insert the sticks into the tops of the apples.
Finley chop the Bourbon Barrel-Aged Nib Brittle, and set aside.
Heat a large heavy bottomed pot on a medium high heat. Then add cream, sugar, corn syrup, bourbon, butter and salt.
Cook the caramel until the mixture reaches 250 degrees, about 15-18 minutes.
One the caramel is browned, remove from heat and stir in 3 tablespoons of cream.
Carefully dip each apple in the caramel and then roll the apple in the chopped Bourbon Barrel-Aged Nib Brittle and place on the wax covered baking sheet
Once you have coated all of your apples, place the baking sheet in the refrigerator for about 15 minutes so the caramel can set.
After 15 minutes remove from the refrigerator, and enjoy!