Coney Island Candied Apples

SERVES 10

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WHAT'S NEEDED
HOW TO MAKE
  • 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

  • 1
    Mix brown sugar, heavy cream and salt into a saucepan over medium-low heat. Add butter and allow to melt completely. Cook for 5 minutes or until sauce thickens. Stir in vanilla extract and set aside to cool. In an iron skillet, warm the honey and about 4 tablespoons of Cholula Chipotle (or more for flavor).
Add chopped walnuts into the Chipotle honey mixture. Make sure they are fully covered in the mixture and place on wax paper to cool. In a separate container, mix sugar and cinnamon together. Sprinkle the cinnamon sugar mixture on the walnuts until they are fully covered. Cut each apple into flat eighths and push each bamboo stoke through the apples slices until each stoke is full. Dip each filled apple stoke into the cooled caramel sauce fully covering the stoke of apple slices. Roll each finished stoke onto sheet of chopped walnuts. Lay each apple slice on wax paper to let the caramel settle. While serving, add excess chopped walnuts and caramel to taste.
  • 2
    Add butter and allow to melt completely. Cook for 5 minutes or until sauce thickens. Stir in vanilla extract and set aside to cool.
  • 3
    In an iron skillet, warm the honey and about 4 tablespoons of Cholula Chipotle (or more for flavor).
  • 4
    Add chopped walnuts into the Chipotle honey mixture. Make sure they are fully covered in the mixture and place on wax paper to cool.
  • 5
    In a separate container, mix sugar and cinnamon together. Sprinkle the cinnamon sugar mixture on the walnuts until they are fully covered.
  • 6
    Cut each apple into flat eighths and push each bamboo stoke through the apples slices until each stoke is full.
  • 7
    Dip each filled apple stoke into the cooled caramel sauce fully covering the stoke of apple slices.
  • 8
    Roll each finished stoke onto sheet of chopped walnuts.
  • 9
    Lay 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