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Bacon Caramel Apples

Yields1 Serving

 6 small apples
 3-4 slices bacon
 1 bag (11 oz.) caramels, unwrapped
 3 Tbsp. water
1

Wash and dry the apples well, and insert a wood or paper stick into the stem end of each.

2

Chop the bacon and cook it until crisp; remove with a slotted spoon to drain on paper towels, then crumble or roughly chop. Reserve 1 Tbsp. of the drippings and pour it into a small saucepan with the caramels and cream or water. Cook over medium-low heat until completely melted and smooth.

3

Dip the apples into the caramel, turning to coat completely, then allow excess caramel to drip off and set on a parchment-lined sheet. Sprinkle with bacon while the caramel is still soft, then let set.