Caramel Apples on Sticks

1. 1 Apples≈ $3.50 per kg 150 g
2. 2 Sugar 30 g
3. 3 Cream 10%pack 500 ml ≈ $2.40 15 ml
4. 4 Butterpack 180 g ≈ $1.60 6 g
5. 5 Walnutspack 150 g ≈ $4.00 6 g
6. 6 Salt to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash apples¹ in hot water to remove wax, then pat completely dry—caramel won’t stick to damp skin; remove stems and insert wooden sticks.

2. Pour sugar into a heavy-bottomed saucepan, add a tablespoon of water, and heat over medium without stirring until deep amber (7–9 minutes).

3. Remove from heat, carefully pour in cream³ (it will hiss), stir in butter⁴ and salt, and mix until smooth.

4. Let the caramel thicken for a minute, then tilt the pan and dip apples¹, rotating to coat evenly; let excess drip off.

5. Roll the bottoms in chopped nuts immediately, place on parchment, and chill for 15 minutes.