Rachel’s Chocolate Covered Caramel Apples

Instructions

1. 1

   Microwave oven 750 watts or Conventional oven 375 degrees

2. 2

   Preheat oven to 375 degrees. Pour raw almonds onto dry cookie sheet, distributing them evenly.

3. 3

   Toast in oven for 15 minutes, turning them at 5-minute intervals.

4. 4

   The skins will be golden brown and beginning to crack open. Remove from oven and let cool to room temperature.

5. 5

   When cool, pour 1/2-cup increments into food processor assembled with chopping blade.

6. 6

   Pulse food processor in 2-second intervals, only enough to break the almonds into chunks.

7. 7

   Pour each batch onto 9 x 13-cake pan until all almonds are chopped.

8. 8

   Make a 3-inch wide well in the center of the almonds and set aside.

9. 9

   Wash and dry apples, set aside.

10. 10

    Line clean flat baking sheet with parchment paper.

11. 11

    Remove cellophane wrappers from caramels and place caramels in 1 1/2-quart glass bowl.

12. 12

    Pour corn syrup and vanilla over caramels and place bowl in microwave. On full power, microwave caramels for 4-5 minutes stirring at 1-minute intervals.

13. 13

    Important: even though it will appear like the caramels are just being moved around in the bowl for the first 2 minutes, it is important to do so to distribute the heat evenly.

14. 14

    Continue stirring until the corn syrup and vanilla are incorporated into the caramel and mixture is completely smooth.

15. 15

    Place one apple in center of hot caramel. Using sturdy serving spoon, draw caramel up sides of apple. Being careful to leave apple top exposed.

16. 16

    Lifting the apple from bowl with spoon, press index finger on exposed apple top to guide apple onto lined baking sheet.

17. 17

    Continue with remaining apples, spacing them 2 inches apart from each other on baking sheet.