{Recipe} Amaretto-Spiked Caramel Apple Bites

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Caramel apples are one of my favorite treats for fall parties, Halloween gatherings, + more! The only problem is that gnawing down on a huge sticky apple on a stick doesn’t make for a very flattering look for anyone. So when I spotted these cute caramel apple bites on Burwell General Store, I knew they would be the perfect solution for getting your caramel apple fix without the mess! What makes these cuties even better? Their spiked with amaretto – only one of my favorite flavors ever. Double love.

Amaretto-Spiked Caramel Apple Bites

Recipe via Burwell General Store
Serves: 10 as appetizers, (50-60 pieces)
Active time: 45 minutes | Total time: 1 1/2 hours

EQUIPMENT
Candy thermometer, digital if you have it
9″ x 12″ baking pan

CARAMEL
1 1/2 cups half-and-half cream
1 cup plus 2 Tbsp sugar
2/3 cup corn syrup
3 Tbsp butter
1 1/2 tsp Amaretto liqueur
Canola oil cooking spray

APPLES
Four large, crisp, tart apples, any variety, I used Pink Ladies
Toothpicks
one lemon

METHOD
Caramel: Pour sugar, corn syrup and one cup of cream into a small, heavy-bottomed saucepot and heat over medium low. Bring to a boil, and slowly stir, taking care to constantly scrape all edges of the pot until the mixture heats to 234F, about 15 minutes. (The syrup will bubble up, then ease back down, then begin to deepen in color.) Once you have reached 234F, very slowly, pour in the remaining 1/2 cup of cream, keeping the contents boiling the entire time. After it is back up to a gentle boil, add butter, and bring the contents up to 244F (soft ball). Do not exceed this temperature. (At 250F you reach an irreversible “hard ball” stage.) Pull from heat and add Amaretto, stirring in quickly. Pour contents into a well-oiled baking pan and let completely cool. You should have a very thin layer of caramel, about 1/8″ of an inch. Once cool, remove from pan onto plastic cutting board, and keeping your knife oiled, cut into 1/2″ x 1/4″ rectangles. You may have better luck making clean cuts if you refrigerate the caramel for 30 minutes.

Apples: Cut apples into 1/2″ x 1/4″ rectangles, or any shape you like. (If you stick to the cubes, you’ll have a lot of misshapen apple pieces left over.) Place cubes into a bowl of water with the juice of a half a lemon squeezed into it. Once apples are cut, begin assembly. Remove apples one cube at a time and pat dry. Place square of caramel on top, pierce with toothpick, and plate.