Nutty Caramel Apple Pops Recipes

NUTTY CARAMEL APPLE POPS

Steps:

• Line a baking sheet with waxed paper.
• Scoop 6 to 8 balls out of each apple using a melon baller. Dry each apple ball with a paper towel and arrange on the prepared baking sheet. Poke each ball with a lollipop stick and refrigerate while making the caramel.
• Place caramels in a saucepan over medium-low heat; stir in milk until sauce is smooth, 3 to 4 minutes. Remove saucepan from heat and cool caramel slightly, about 5 minutes.
• Dip apple pop in the cooled caramel, allowing excess caramel to drip back into saucepan.
• Pour nuts into a shallow bowl and roll caramel apple pops in the nuts until coated; arrange, stick-side up, on the waxed paper.

PEANUTTY CARAMEL APPLES

Steps:

• Wash apples, then dry completely. (Note: In order for the caramel sauce to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the caramel sauce.)
• Insert wooden pop stick into stem end of each apple. Microwave caramels and milk in large glass microwaveable measuring cup on HIGH 2 to 2-1/2 min. or until caramels are completely melted and mixture is well blended when stirred.
• Cover large plate with parchment; spray with cooking spray. Place nuts in bowl. Dip apples, 1 at a time, into caramel sauce, turning to evenly coat each apple. Hold dipped apple over bowl to let excess caramel drip back into bowl. Dip apples in nuts; place on prepared plate.
• Refrigerate 1 hour or until caramel is firm. Remove apples from refrigerator 15 min. before serving. (Note: Caramel apples can be refrigerated up to 2 days before serving.)

NUTTY CARAMEL APPLE POPS

Steps:

• Line a baking sheet with waxed paper.
• Scoop 6 to 8 balls out of each apple using a melon baller. Dry each apple ball with a paper towel and arrange on the prepared baking sheet. Poke each ball with a lollipop stick and refrigerate while making the caramel.
• Place caramels in a saucepan over medium-low heat; stir in milk until sauce is smooth, 3 to 4 minutes. Remove saucepan from heat and cool caramel slightly, about 5 minutes.
• Dip apple pop in the cooled caramel, allowing excess caramel to drip back into saucepan.
• Pour nuts into a shallow bowl and roll caramel apple pops in the nuts until coated; arrange, stick-side up, on the waxed paper.

NUTTY CARAMEL APPLE ROLLUPS

Steps:

• If you are using the pecans, preheat oven to 300.
• Spread pecans in shallow baking pan.
• Bake 20-30 minutes or til lightly browned.
• Set aside.
• Peel, core, and slice apples.
• Put in a microwaveable bowl.
• Add butter, nutmeg, and cinnamon.
• Microwave, covered, on high for 3 minutes, or til tender, stirring once.
• Set aside.
• Put tortillas in a plastic bag, do not seal.
• Microwave on high 20-30 seconds or til heated through.
• Set aside.
• Put caramel apple sauce in a microwave safe bowl.
• Microwave on high apprx 30 seconds or til hot.
• Lay tortillas on flat surface.
• Spoon 1/6 of apples down the center of each tortilla.
• Top apples with 1 Tbsp of the pecans (if using).
• Top nuts with 1 Tbsp caramel sauce.
• Fold over one side of the tortilla and roll up.
• Place either on a serving platter or individual plates.
• Drizzle each with about 1 Tbsp additional caramel sauce.
• Top with whipped cream and sprinkle 1 tsp pecans.

NUTTY CHOCOLATE-CARAMEL APPLES

Steps:

• Insert wooden pop stick into stem end of each apple. Cover large plate with parchment paper.
• Microwave caramels and water in large glass measuring cup on HIGH 2-1/2 to 3 min. or until caramels are completely melted and mixture is well blended, stirring after each minute; cool slightly.
• Dip apples, 1 at a time, into caramel mixture; turn to evenly coat each apple. Scrape excess caramel from bottoms of apples. Place on prepared plate. Refrigerate 15 min.
• Microwave chocolate in deep microwaveable bowl as directed on package. Dip apples into chocolate, then immediately roll in combined nuts and coconut. Refrigerate 1 hour or until caramel is firm.