Halloween is tomorrow and in addition to the many wonderfully festive aspects of this holiday, like Jack-O-Lanterns and Trick-or-Treaters, I am all about making Caramel Apples! This sweet treat has been a Halloween staple for me for as long as I can remember. The combination of caramel and apple alone is brilliant! Honestly, whoever came up with that combination deserves some sort of award, especially on Halloween!

I will admit that even though I am a total Caramel Apple fanatic, I have never been a fan of their size. Sure, eating an apple alone is no big deal, but then coat it in caramel, chocolate, candy, etc… it quickly becomes overwhelming and way too much food, especially for one sitting!

As if the universe somehow heard me voicing my issue with caramel apples while perusing Pinterest a few weeks ago, I came across the most brilliant idea- Miniature Caramel Apples!! After spending time testing recipes and various assembly tips, I am pleased to share with you what I think is the perfect caramel apple. Not too big, but still has all of the essential flavor components AND gives you the ability to have just a taste or many tastes!

Here is what you will need:

2 Granny Smith Apples
1 Bag of Kraft Caramel Bits
Cinnamon Sugar
Crushed up Pretzel Pieces
Chopped Nuts (I used hazelnuts and toasted them)
Tree Sticks from your yard/outside (*You can also use toothpicks)
Parchment Paper
Pam Non-Stick Cooking Spray
Melon Baller

Directions:

Wipe sticks down with distilled white vinegar and a damp cloth
Then break sticks into 3" long pieces and bake on a baking sheet at 350 degrees fahrenheit for 15 minutes (to sterilize)
Heat the caramel according to the packaging, then set aside to cool
Meanwhile, use your melon baller to scoop out apple balls making sure to leave a piece of apple skin on each apple ball
Use a paper towel to dry the apple balls, removing as much moisture as possible from the flesh
Insert a baked stick into the top of each apple ball (*the apple skin is the top of the ball)
Spray a parchment lined cookie sheet with Pam non-stick spray
When the caramel is cooled enough that it is starting to harden, dip each apple ball into the caramel, making sure to have the caramel touch all edges of the apple skin
Once the apple ball is coated in caramel, dip the base into your desired toppings and set on the greased parchment sheet to dry

*Note- these treats have a short shelf life, so please enjoy them shortly after they are made.