Manzanas Gourmet de Caramelo con Chocolate y Nueces

Wash the apples thoroughly in warm or slightly hot water to remove any wax.

Dry the apples completely to ensure no wax remains.

Insert a stick into the center of each apple, pushing it down so it doesn't stick out from the bottom.

In a saucepan, combine the soft toffee caramel and cream over medium-low heat, stirring with a wooden spoon until melted and liquid.

Once the caramel is melted and slightly thickened, turn off the heat.

Dip each apple into the melted caramel, rotating it to coat evenly.

Use a spoon to help coat any areas that are not fully covered in caramel.

Allow excess caramel to drip off and place the caramel-coated apples on a baking sheet lined with parchment paper.

Refrigerate the caramel-coated apples for 20 to 30 minutes until set.

Melt the chocolate and prepare your nut toppings.

Once the caramel has set, dip each apple into the melted chocolate, allowing it to coat evenly.

Roll the chocolate-coated apple in the nut toppings until well covered.

Place the finished apples on a plate to cool and set.

Equipment Needed

Spice Level:

Dietary

Allergens