Serious Eats: Recipes

An Apple a Week: Calvados Caramel Apples with Salted Walnuts

Some take the high road, and some take the low. But me, I like to walk somewhere in the middle. When figuring out how to "caramel" my apples from apple-picking, I knew I didn't want the sugar sheet wrap-on caramel, and I didn't feel like starting from scratch with sugar and corn syrup. The traditional cheaters way seems to be to melt down a couple bag fulls of Kraft caramel squares and get that sweet, chewy, iconic texture. After all, each bag of caramels has a caramel apple recipe on the back, and five free apple sticks included. But that wasn't enough: I needed to go gourmet. I added a splash of Calvados, a French apple brandy, and a light dip of toasted walnuts and sea salt.

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