Coney Island Candied Apples
SERVES 10
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- 4 tablespoons Cholula® Chipotle Hot Sauce
- 5 granny smith apples
- 2 cups walnuts, chopped
- 1/2 cup honey
- 1/2 cup sugar
- 1/3 cup cinnamon
- 2 cups brown sugar
- 8 tablespoons salted butter
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 40 bamboo stokes
- wax paper
- 1Mix brown sugar, heavy cream and salt into a saucepan over medium-low heat.
- 2Add butter and allow to melt completely. Cook for 5 minutes or until sauce thickens. Stir in vanilla extract and set aside to cool.
- 3In an iron skillet, warm the honey and about 4 tablespoons of Cholula Chipotle (or more for flavor).
- 4Add butter and allow to melt completely. Cook for 5 minutes or until sauce thickens. Stir in vanilla extract and set aside to cool.
- 5In an iron skillet, warm the honey and about 4 tablespoons of Cholula Chipotle (or more for flavor).
- 6Add chopped walnuts into the Chipotle honey mixture. Make sure they are fully covered in the mixture and place on wax paper to cool.
- 7In a separate container, mix sugar and cinnamon together. Sprinkle the cinnamon sugar mixture on the walnuts until they are fully covered.
- 8Cut each apple into flat eighths and push each bamboo stoke through the apples slices until each stoke is full.
- 9Dip each filled apple stoke into the cooled caramel sauce fully covering the stoke of apple slices.
- 10Roll each finished stoke onto sheet of chopped walnuts.
- 11Lay each apple slice on wax paper to let the caramel settle. While serving, add excess chopped walnuts and caramel to taste.
Recipe By: Recipe by Chef Elijah Brumfield, Ovenhot Food Group & 1212 NYC
