Monster Caramel Apples Recipes

Steps:

• Heat the oil in a large heavy-bottom pot over medium heat until very hot and shimmering. Add the popcorn and immediately cover with a lid. Shake the pot constantly, holding the lid on with a heatproof holder, until the popping starts, about 1 minute. Reduce the heat to medium and continue to shake the pot until the popping slows to just a few per 5 seconds, 1 to 2 minutes more. Remove from the heat and let stand for another minute to allow any last kernels to pop.
• Spray a very large bowl with nonstick cooking spray. Put the popcorn in the bowl and remove any unpopped kernels. Add the peanuts. Spray a rubber heatproof spatula with the cooking spray and place next to the bowl.
• Combine the brown sugar, butter, corn syrup and salt in a medium saucepan and set over medium heat. Cook, stirring, until melted and the edges of the mixture begin to bubble. Clip a candy thermometer to the pan so the bottom of the thermometer is resting in the sugar syrup but not touching the bottom of the pan. Boil, stirring, until the thermometer registers 300 degrees F (the hard-crack stage), about 8 minutes.
• Turn off the burner and add the vanilla. Stir briefly--about 5 seconds--being careful not to burn yourself as the mixture bubbles up.
• Immediately pour the caramel evenly over the popcorn and quickly stir with the prepared rubber spatula until the pieces are mostly separated, about 3 minutes. Pull apart any larger clumps, being careful because the caramel will still be hot in spots. Stir in the apple chips.

Steps:

• Wash and thoroughly dry apples; insert a wooden stick into each. Place on a waxed paper-lined baking sheet; chill. Place cookie crumbs in a shallow dish; set aside. , In a heavy 3-qt. saucepan, combine butter, brown sugar, milk and corn syrup; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla. , Dip each apple into hot caramel mixture to completely coat, then dip the bottom in cookie crumbs, pressing lightly to adhere. Return to baking sheet to cool. , In a microwave, melt candy coating; stir until smooth. Transfer to a small plastic bag; cut a small hole in a corner of bag. Drizzle coating over apples. Decorate with sprinkles.

Steps:

• Bring a large pot of water to a boil. Using a slotted spoon dip apples into boiling water briefly (about 3-5 seconds; no longer) to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores. It's imperative the apples are dry.
• Line a baking sheet with waxed paper and coat with cooking spray. Silpat mats work great and need no prep. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
• Hold apples by the stick and dip into the caramel to coat. Wipe excess from bottom to prevent puddling. Set on waxed paper; refrigerate for about 15 minutes to set.
• Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.
• Melt the candy melts in the microwave with the remaining 1 tablespoon shortening, stirring every 30 seconds until smooth. Using a fork or wooden stick, drizzle designs onto your apples for a finishing touch. Sprinkle with optional ingredients, if desired. Refrigerate until set or overnight.

Steps:

• Cut each apple in half and core the centers. Cut the top and bottom of each apple off at a slight inward angle so the apple halves stand upright. Cut away wedge-shaped slices from the centers using a paring knife to create a "mouth." Slice the wedges deep enough so a small hole is created in the center of each "V." Brush the exposed apple flesh with lemon juice to prevent browning.
• Stick the sunflower seeds into the apple's flesh to create "teeth."
• Insert a mango slice into the hole in the center of each apple to create a tongue. Add small dots of frosting to the backs of the candy eyeballs to secure them just above the mouth.

Steps:

• Combine first 8 ingredients in heavy 2 1/2-quart saucepan (about 3 inches deep). Stir with wooden spatula or spoon over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush, about 15 minutes.
• Attach clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean wooden spatula and occasionally brushing down sides of pan with wet pastry brush, about 12 minutes. Pour caramel into metal bowl (do not scrape pan). Submerge thermometer bulb in caramel; cool, without stirring, to 200°F, about 20 minutes.
• While caramel cools, line 2 baking sheets with foil; butter foil. Push 1 chopstick into stem end of each apple. Set up decorations and melted chocolates.
• Holding chopstick, dip 1 apple into 200°F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. Place coated apple on prepared foil. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool on foil). If caramel becomes too thick to dip into, add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.
• Chill apples on sheets until caramel is partially set, about 15 minutes. Lift 1 apple from foil. Using hand, press pooled caramel around apple; return to foil. Repeat with remaining apples.
• Firmly press decorations into caramel; return each apple to foil. Or dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy. Or drizzle melted chocolate over caramel-coated apples and sprinkle with decorations.
• Chill until decorations are set, about 1 hour. Cover; chill up to 1 week.