Makes: 8 servings
Prep: 40 mins
Cook: 1 hr
- 2 cups chopped roasted cashews
- 2 cups sugar
- 1 cup apple juice
- 1 cup light corn syrup
- 1 teaspoon smoked paprika
- 8 small, tart apples, such as granny smith or mcintoshwashed, dried and stuck firmly and deeply through the bottom with heavy-duty wooden skewers or craft sticks
- Line a rimmed baking sheet with parchment. Place the cashews in a small bowl; set aside.
- Clip a candy thermometer to the inside of a deep 3- to 4-qt. saucepan. Combine the sugar and apple juice in the pan and boil over medium-high heat, swirling the pan occasionally, until the sugar is melted. Stir in the corn syrup and paprika. Continue to cook, brushing down the sides of the pot with a moistened pastry brush to prevent crystallization and adjusting the heat as needed to prevent boiling over. Remove from the heat when the mixture registers 305 degrees (hard-crack stage) on the thermometer, about 45 minutes.
- Working with 1 apple at a time and holding on to the skewer, dip the apple into the sugar syrup, tilting the pan and rotating the skewer to coat the fruit in a thin, even layer. Lift the apple and twirl gently and carefully over the pot to let the excess drip off. Immediately dip the bottom half of the apple into the nuts and stand nut end down on the prepared baking sheet. Let cool for 10 minutes at room temperature before serving. Repeat with the remaining apples, reheating the sugar syrup over low heat as needed to restore fluidity.