Mini Caramel Apples

Even with LA’s most recent heatwave (I love 90 degrees in November!), I was inspired by fall at the grocery store. I’ll take fall inspiration where I can find it in this land of cacti and palm trees! I couldn’t resist the display of tiny crabapples — seriously, I came back to them no less than five times before putting some in my basket — as they’re so, so, so cute! I knew immediately what I could use them for and even happened to have the caramel dipping sauce and toppings at home! They were fantastically easy and would make a lovely addition to any Thanksgiving dessert table.

Supplies:
Crabapples
Lollipop sticks
Marzetti caramel dip (or, of course, you can make your own!)
Chopped nuts
Sprinkles
Pointed skewer (optional)

1. Wash and dry apples. Twist off the stems, if you’d like.

2. Insert lollipop sticks into the center of each apple. I found it helpful to start the hole with a pointed wooden skewer.

3. Heat caramel in a small, deep bowl as directed until thin enough for dipping.

4. Holding the end of the lollipop stick, dip each apple into the caramel. Tap off excess and set on wax paper.

5. Let the caramel harden a bit in the refrigerator, approximately 20 minutes.

6. Coat the apples in nuts and sprinkles. You can either roll them in the topping or sprinkle it on — I found a combination of the techniques to be perfect.

7. Serve (with a bow, perhaps?) and enjoy!