Caramel apples are a classic, but let's mess with them — especially for Halloween. We reserve the right to dip into traditional recipes and swirl it all around for the whole month of October. (Who are we kidding? We always do this.) Performing a few tricks on a classic is our treat to you. And come on, this is pretty sweet.
This seasonal pairing is the perfect combination of holiday sweetness and fall wholesomeness. Get into the spirit by stuffing and rolling caramel apples in various tasty ways: a classic peanut butter–chocolate combo, a sweet-salty version with chocolate and pretzels, and an East-meets-West rendition with marzipan and toasted sesame seeds and almonds. Or just dip apple slices in our caramel coating for a simpler Halloween sugar high. Each recipe includes tips for prepping, making, and storing the apples — and ideas for what to do with any leftover caramel.
Peanut Butter-Chocolate Caramel Apples with Honey Peanuts
Peanut butter and chocolate are a much-loved favorite. Just ask those Reese's people. Add in gooey caramel and crunchy bits of honeyed peanuts and it's just, well, nuts. Get our Peanut Butter-Chocolate Caramel Apples with Honey Peanuts recipe.
Chocolate Caramel Apples with Salted Pretzels
It's like a Twix candy bar, but with a crunchy apple and pretzels instead of that crunchy cookie layer. Or think of this as a Milky Way bar, minus the nougat, plus that other stuff. You know how salted caramel has been a thing for awhile? Well now it's a thing on an apple. Get our Chocolate Caramel Apples with Salted Pretzels recipe.
Marzipan Caramel Apples with Sesame Seeds and Almonds
This is the East-Meets-West version. East would be the sesame and almonds. West would be the marzipan and apples. Together, it tastes and feels as good as we imagine world peace would, in your mouth. Get our Marzipan Caramel Apples with Sesame and Almond recipe.
Basic Caramel Apple
So you don't want to fuss with all those tricks and you want your sweets straight up. We get it. That's cool. Get our Basic Caramel Apple recipe.
Amy Sowder is a New York City-based food and fitness writer as well as assistant editor for Chowhound. She loves cheesy things, especially toasties and puns. She's trying to like mushrooms. Her running habit is the excuse for her never-ending ice cream cravings. Follow her on Instagram, Twitter, and her blog, What Do I Eat Now. Learn more at AmySowder.com.