Instructions

1. 1

   Line a large rimmed baking sheet with parchment paper. Wash each apple thoroughly, remove any wax with a brief dip in hot water if needed, dry completely, and insert a wooden stick firmly into the stem end (about 10 minutes). It's ready when the apple skins are completely dry and the sticks feel secure when gently twisted.

2. 2

   Arrange the optional chopped pecans, mini chocolate chips, and crushed pretzels in separate shallow bowls near the prepared baking sheet so the toppings are ready before the caramel is cooked (about 3 minutes).

3. 3

   Combine the butter, brown sugar, corn syrup, heavy cream, and salt in a heavy-bottomed 3-quart saucepan. Cook over medium heat, stirring gently with a heatproof spatula until the butter melts and the sugar dissolves (about 5 minutes). It's ready when the mixture is uniform, the butter is fully melted, and no dry sugar remains around the pan.

4. 4

   Attach a candy thermometer and bring the caramel to a steady boil over medium heat. Cook without stirring, adjusting the heat as needed to maintain a controlled boil, until it reaches 240°F (about 10 minutes). It's ready when the thermometer reads 240°F; the temperature, rather than color alone, determines whether the coating will set while remaining chewy.

5. 5

   Remove the saucepan from the heat and carefully stir in the vanilla extract. Let the caramel stand for 3 to 5 minutes, until the most vigorous bubbling subsides and the caramel thickens slightly but remains pourable. It's ready when the caramel falls from the spatula in a thick ribbon and still flows smoothly enough to coat an apple.

6. 6

   Dip one apple at a time into the caramel, rotating it to coat the sides evenly. Lift it out, turn it slowly to let excess caramel drip back into the saucepan, and scrape the bottom gently against the pan's rim (about 5 minutes). It's ready when each apple has an even coating that clings to the skin without immediately running off in a thin stream.

7. 7

   Roll the freshly coated apples in the optional toppings or sprinkle with flaky sea salt, then set them stick-side up on the parchment-lined baking sheet with space between them. Let the apples stand at cool room temperature for about 7 minutes, or until the coating is set enough to handle. It's ready when the caramel surface feels set rather than fluid and no longer slides when the apple is gently repositioned.

Used in this recipe: Candy Thermometer · Rimmed Baking Sheet · Silicone Spoon Spatula (Amazon, affiliate links)