Salted Caramel Apple Cups Recipes

SALTED CARAMEL APPLE CUPS

Steps:

• Spray counter lightly with non-stick cooking spray.
• Flatten each roll into a 5-inch circle.
• Combine apples, pecans, brown sugar, spices and butter.
• Place about 2 tablespoons of apple mixture in the center of each dough circle.
• Carefully place a dough circle with apple mixture on it into each cup of a sprayed muffin pan.
• Cover with sprayed plastic wrap and let rise 30-45 minutes.
• Remove wrap and bake at 350°F 12-15 minutes or until golden brown.
• Remove from pan to cool slightly and frost.
• For frosting, combine cream cheese with butter.
• Add powdered sugar and mix well.
• Add salt to caramel sauce and stir.
• Add salted caramel sauce to the cream cheese mixture and stir well.
• Frost apple cups while warm.

SALTED CARAMEL COOKIE CUPS

Steps:

• Preheat oven to 375°. In a large bowl, combine cookie mix and flour. Beat in butter and egg until blended. Shape dough into 1-1/4-in. balls; press onto bottom and up sides of greased mini-muffin cups., In a small bowl, combine cream cheese, chocolate chips and confectioners' sugar. Place a rounded teaspoon of filling in each cup. Press one caramel into the filling in each cup. Bake until edges are golden brown and caramel is melted, 9-11 minutes. Sprinkle with sea salt; top with a pecan half. Cool completely in pan on wire racks.

SALTED CARAMEL APPLE COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir together cookie mix, butter, egg, flour, apple pie spice, apple and pecans; stir until stiff dough forms and apple pieces are worked into dough. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets; flatten each cookie slightly with hand.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 4 minutes; remove from cookie sheets to cooling rack. Cool completely.
• In small microwavable bowl, microwave caramels and cream uncovered on High 30 to 60 seconds, stirring once, until caramels are melted. Stir in salt. Drizzle warm glaze over tops of cookies. Let stand about 15 minutes or until set. Store at room temperature.

SALTED CARAMEL APPLE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9-inch square pan.
• Combine flour, confectioners' sugar, baking powder, salt, cinnamon and nutmeg in a bowl.
• Cream butter in separate large bowl. Beat in egg, applesauce, and vanilla extract.
• Mix dry ingredients into wet ingredients. Stir to combine. Add diced apples, caramel bits and walnuts; blend in thoroughly. Pour into greased pan and distribute evenly.
• Combine granulated sugar, cinnamon and sea salt for the topping. Sprinkle evenly on top of the batter.
• Bake until toothpick inserted in center comes out clean, 30-35 minutes.
• Cool completely and cut into 16 bars.

SALTED CARAMEL APPLE COCKTAIL RECIPE BY TASTY

Steps:

• Make the ginger ale: Combine the ginger and water in a small saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer, partially covered, for 35-40 minutes, or until the ginger is soft.
• Strain out the ginger, then return the liquid to the saucepan. Add the sugar and cook, stirring, over low heat, until the sugar is dissolved. Stir in the lime juice and remove the pot from the heat. Let cool to room temperature and then transfer to a jar with a lid and refrigerate for 1 hour, or until ready to use.
• In a large bottle with a cap, combine the ginger syrup and seltzer water. You should have about 4½ cups. Use immediately or refrigerate for up to 24 hours.
• To make the cocktail, add the Crown Royal Salted Caramel, Crown Royal Regal Apple, and lemon juice to a glass. Add ice to almost fill the glass and stir a few times to combine. Top with 4 ounces of ginger ale and garnish with the caramel-dipped apple slice.
• Enjoy!

SALTED CARAMEL APPLE PIE

Steps:

• Prepare the pie crust: Whisk flour and salt together in a large bowl. Add butter and toss until butter pieces are completely separated and coated with flour mixture. Using your hands, work butter into flour mixture until well combined and butter pieces are no larger than a pea. Add 1/4 cup cold water and gently stir with a spatula until completely absorbed. Add remaining 1/4 cup water, 1 tablespoon at a time, gently stirring between each addition, until dough begins to form into a ball. Depending on how humid it is in your kitchen or how hydrated your flour is, you might not need to use all of the water.
• Transfer dough to a clean work surface and gently knead, being careful not to overwork it, until smooth and slightly tacky. Divide dough evenly into 2 pieces. Form each piece into a flat disk and wrap individually in plastic wrap. Chill dough in a refrigerator for at least 1 hour or up to 3 days. If chilled longer than 1 hour, let sit at room temperature at least 15 minutes before rolling.
• While the dough is chilling, prepare the caramel sauce. Heat sugar in a small saucepan over medium heat, stirring occasionally, until sugar is completely melted and amber in color, 10 to 15 minutes. Add butter to melted sugar and cook, stirring constantly, until butter is melted and completely combined, about 1 minute.
• Carefully add heavy cream to sugar mixture, stirring constantly, until bubbly, 15 to 30 seconds. Remove saucepan from heat and stir in sea salt. Set caramel sauce aside to cool slightly at room temperature until ready to use.
• Prepare the filling: stir apples, sugar, flour, lemon juice, cornstarch, cinnamon, salt, cloves, and nutmeg together in a large bowl until well combined. Set apple mixture aside at room temperature, uncovered, for 30 minutes.
• Pour apple mixture through a strainer into a large bowl. Set apple mixture aside, and transfer the liquid to a small saucepan. Bring liquid to a boil over medium heat, stirring occasionally, until thickened. Remove saucepan from heat and set aside at room temperature.
• Preheat the oven to 400 degrees F (200 degrees C). Position oven rack in bottom third of oven.
• Working with one dough disk at a time on a surface lightly dusted with flour, roll each disk into a 1/8-inch thick circle that measures 12 inches in diameter. Place one dough circle in a 9-inch pie pan and gently press dough into the corners and sides of the pan.
• Stir together apples and reduced apple liquid in large bowl; arrange apple mixture in the pie crust, and drizzle with 1/2 cup of the caramel sauce. Place remaining dough circle over apple mixture and press into apple mixture and into edges of pan. Using your fingers, fold edges under and crimp to seal. Brush top and edges of dough with egg and sprinkle with turbinado sugar. Cut eight 1-inch slits in dough with a sharp paring knife to allow steam to escape. Place pie on a rimmed sheet pan.
• Bake in the preheated oven until top is light golden in color, about 20 minutes. Without removing the pie, reduce oven temperature to 375 degrees F (190 degrees C), and continue baking until dough is deep golden brown and the filling is starting to bubble, about 25 minutes. Gently cover pie with aluminum foil, and continue baking until a knife inserted removes mostly clean, about 25 minutes.
• Remove pie from oven and transfer to a wire rack to cool completely, about 2 hours. Serve pie with remaining caramel sauce, if desired.

6-HOUR SALTED CARAMEL DEEP DISH APPLE PIE RECIPE BY TASTY

Steps:

• Make the pie dough: In a large bowl, mix together the flour and salt. Add the butter and toss to coat each cube with the flour, then smash each piece of butter with your fingers.
• Add the ice water, 1-2 tablespoons at a time, and continue to toss until the dough holds together when pressed between your hands. You may not need all of the water, but if the dough is too dry, add more, 1 teaspoon at a time, as needed. The dough should not be very tacky or sticky.
• Turn the dough onto a clean surface. Work into 2 discs and cover with plastic wrap. Refrigerate for at least 1 hour.
• Make the filling: Melt the butter in a large Dutch oven over medium heat. Add the apples, lemon juice, brown sugar, salt, pumpkin pie spice, and vanilla bean paste. Stir to coat the apples well and cook until they start to soften and release their juices and the sugar dissolves, 5-7 minutes.
• In a small bowl, whisk together the cornstarch and water. Pour the slurry over the apples, increase the heat to high, and cook until the juices are boiling and thickened, 3-4 minutes.
• Remove the pot from the heat and let the filling cool to room temperature, about 30 minutes.
• Make the apple cider syrup: Add the apple cider to a small saucepan over medium heat. Bring to boil and cook until reduced to 2 tablespoons with the consistency of maple syrup, about 10 minutes. Remove the pot from the heat and let the syrup cool to room temperature.
• Assemble the pie: On a floured surface, roll a disc of pie dough into a 12-inch (30 cm) round, about ¼ inch (6 mm) thick. Transfer to a 9-inch (22 cm) deep dish pie plate.
• Add the apple filling to the crust, along with any accumulated juices from the bottom of the bowl. Drizzle the apple cider syrup on top. Refrigerate while you roll out the other dough.
• Roll out the remaining dough disc to a 12-inch (30 cm) round. Drape over the pie, then pinch the edges together. Trim any excess dough around the edges, then roll the edges under all the way around the pie. Use the knuckle of an index finger on one hand and your index finger and thumb on the other hand to make large crimps around the edges.
• Brush the dough all over with the egg wash. Use a paring knife to cut a few vents in the top to allow steam to escape.
• Transfer the assembled pie to the freezer for 20 minutes, until firm.
• Preheat the oven to 350°F (200°C). Line a baking sheet with aluminum foil.
• Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 80-90 minutes, covering with foil halfway through. Cook until the juices are bubbling and the crust is golden brown. Remove the pie from the oven and let cool for at least 1 hour.
• Meanwhile, make the salted caramel: Add the sugar, water, and corn syrup to a large saucepan over medium-high heat. Bring to a low boil and cook until the sugar dissolves and mixture starts to turn a light copper color, about 10 minutes.
• Remove the pot from the heat and stir in the cream and salt until incorporated. If the caramel seems too thin, return to medium low heat and boil until thickened to your desired consistency, 1-2 minutes. Transfer the caramel to a heat-proof liquid measuring cup and let cool to room temperature, 30-60 minutes.
• Pour the cooled caramel sauce over the pie and garnish with candied pecans.
• Slice and serve.
• Enjoy!