Salted Caramel Apples


  • 9 medium apples stems removed, washed, and completely dry - I used honeycrisp - see the update note below
  • 2 bags of Kraft caramel squares
  • 1 tablespoon coarse sea salt


  1. Heat caramels according to package instructions
  2. Insert a stick into the top of each apple
  3. Dip apples into caramel, turn to coat, let excess drip while continuing to turn and scrape the bottom of the apple on the side of the pan
  4. Transfer to a wax paper lined baking sheet
  5. Drop a couple of pinches of sea salt while the caramel is still warm
  6. Repeat with the rest of the apples
  7. Refrigerate to set