Bourbon Caramel Apple
Move over, pumpkin spice. If you're looking to switch things up this Fall, this boozy caramel apple recipe might be the best alternative. Dipping freshly picked Granny Smith apples into a sweet caramel coating (mixed in with bourbon) is a sure way to bring something new to the table. You can even sprinkle salted peanuts on each side to add more flavor to this supereasy yet supersatisfying snack. Don't forget: let the caramel cool off before you devour them!
INGREDIENTS
2 cups light brown sugar
8 ounces unsalted butter
1 cup light corn syrup
6 ounces cold half and half
8 ounces Jim Beam® Apple Bourbon
10 Granny Smith apples on thick wooden skewers
4 cups chopped salted peanuts
DIRECTIONS
In a large pot over medium-high heat, cook brown sugar, butter, and corn syrup until a light boil begins. Whisk in half and half and bourbon and continue to whisk until the caramel sauce reaches 248°F.
Remove from the heat. Dip each of the apples into the caramel, coating on all sides, and set on a cookie sheet lined with parchment paper. If desired, coat apples on all sides with chopped salted peanuts. Serve once the caramel has cooled.
