Caramel Apples with Sea Salt and Cacao Nibs

  • Total Time: 10 mins
  • Hands-on Time: 10 mins
  • Makes: 6 servings

This traditional fall treat owes its sticky, sweet coating to a simple caramel sauce featuring maple syrup powder, brown rice syrup and rich vanilla extract. Add gourmet sea salt and cacao nibs to make your apples truly tempting.

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1. On a baking tray covered with parchment paper, place apples stem-side up. Stick a chopstick or skewer through the stem area into the apple core.

2. Fill a large bowl halfway with ice and water. Prepare two plates, one with sea salt and one with cacao nibs. Set everything aside.

3. In a saucepan over medium heat, heat heavy cream to a simmer.

4. In a separate saucepan over medium-low heat, combine maple syrup powder, brown rice syrup and vanilla extract. Heat about 3 to 4 minutes, until the maple syrup powder dissolves and the color darkens.

5. Cut butter into small pieces and add to the sugar mixture a few pieces at a time. Melt butter, stirring occasionally. Pour in warm cream.

6. With a candy thermometer for reference, heat caramel mixture to 246 to 248 degrees over medium heat for 12 to 14 minutes. Remove from heat and place pan in the bowl of ice water. Let cool until bubbles in caramel have subsided. Remove from ice water and stir to loosen caramel.

7. One at a time, dip the apples into the caramel. Rotate apple until it is covered with caramel 3/4 of the way up the side and all the way around. Remove from caramel and let excess drop back into the pot. Tip the stem side down and allow the caramel to even out slightly. Roll caramel part of apple in sea salt and cacao nibs and place back on tray. Repeat with each apple.

If caramel becomes too hard to dip apples into, place the sauce pan back over medium heat and stirring frequently, reheat the caramel until loose.


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