Post by chief_cook2 on Jul 13, 2003 16:11:59 GMT -6
8 apples, any variety
1 cup chopped nuts
1 cup heavy cream, divided
3/4 cup light corn syrup
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 teaspoon vanilla extract
Wash and dry the apples. Insert a stick into the stem
end of each one. Use a heavy sturdy saucepan and a
candy thermometer. Over high heat, cook 3/4 cup of
the cream, the corn syrup, butter, and sugar to 280
degrees F (firm ball stage). At this point the syrup will
be golden in color. Remove from the heat and carefully
swirl in the remaining 1/4 cup of cream and the vanilla.
Use caution the mixture may splatter. While the caramel
is hot, dip and turn the apples into the caramel to coat
all around and let the excess drip off. Dip the bottoms
into the chopped nuts. Arrange the apples on parchment
paper or waxed paper on a baking sheet and let cool.