Cinnamon Pecan Caramel Apples

Caramel apples are a big favorite in my family. My mom requests them every fall and I oblige if I have the Caramel Apple Wrapsavailable.

The Wraps are seriously the easiest thing to use ever. It makes you look like a pro caramel apple maker! Yes, I wish that was my profession.

You can certainly use your favorite melted caramel to cover the apples, but I won’t ever feel the need to make that big of a mess when I know that this option is available. Not a drip of caramel on my counter? Yes please.

This flavor it one of my favorites. I love cinnamon and pecantogether those flavors work so perfectly with caramel apples. It just screams fall, right?

I made these caramel apples WHILE packing for a trip and when I was in a time pinch! I had them wrapped and ready by the time my mister got home and was ready to head out!

We hopped in the car (yes, it was a spur-of-the-moment travel decision) and drove to St. Louis to visit my parents. I brought these Cinnamon Pecan Caramel Apples and my mom gushed over them like I was bringing her a pot of gold. I’d say they were a hit!

And I insisted that she save one for my brother who will be home for Thanksgiving later this week (if you’re reading this, I sure hope she saved you one!).

So, now that you know how easy and amazing the Caramel Apple Wraps are, you should grab them the next time you see that yellow package in the store and make the easiest, most impressive gift for your holiday hostesses! I insist.

Get together your apples, wraps, and sticks (they come with popsicle sticks but I sub in my own).

Apples (however many you want, choose your favorite variety!)

Caramel Apple Wraps (Concord Farms)*

Melted white chocolate (or almond bark – appx 2 Tbs. per apple)

¼ tsp. cinnamon (per ½ cup of melted white chocolate)

Chopped, toasted pecans (appx. 2 Tbs. per apple)

*Feel free to use a “melt and dip” caramel apple recipe instead of this step, but this is what I find easiest and least messy!

~Preheat the oven to 200 degrees F. Wash and dry each apple and remove the stickers and stems. Unwrap the same number of Caramel Apple Wraps as the number of apples you’re making. Save one of the squares of parchment from each caramel wrap to place each apple on.

~Use your hands to carefully and slowly stretch each caramel wrap to the cover your apples. It’s easiest to center the apple in the middle of the caramel circle, and pull the caramel down and around the apple (don’t rip it!), having the caramel stop near the base of the apple. Insert the stick through the top of the apple. Place the wrapped apple on a parchment square, and place it onto a cookie sheet. After all of the apples are wrapped and on the cookie sheet, pop them into the oven.

~Let the apples warm for 5 min until the caramel bubbles and adheres to the apple. Remove them from the oven and let them cool.

~In the meantime, start warming your white chocolate. On medium heat, stirring every 30 seconds, melt the white chocolate. Once it is melted, stir in the cinnamon. Make sure your toasted pecans are chopped and ready too so you can finish assembling your apples.

~Use a spoon to spoon the white chocolate around the top of each apple, dragging it down the apple and letting it drip down (by spooning most of the chocolate around the top of the apple, it dribbles down and creates that rustic look). Then, sprinkle and press the pecans into the white chocolate. Place the apples into the fridge until the white chocolate is set.

~Either package the apples to gift or cut them up and enjoy!