- 8 Granny Smith or other tart apples
- 2 bags (11 oz.) soft caramels
- 2 tablespoons heavy cream
- 1/2 teaspoon cayenne
- 1/4 teaspoon kosher salt
- Small cheese crackers, such as cheddar Goldfish
Line a baking sheet with parchment. Stem 8 Granny Smith or other tart apples. Wash; dry well. Insert a wooden craft stick into the top of each apple. In a medium saucepan over medium heat, melt 2 bags (11 oz. each) soft caramels with 2 tbsp. water, stirring often, until smooth, 8 to 10 minutes. Stir in 2 tbsp. heavy cream, 1/2 tsp. cayenne, and kosher salt; reduce the heat to low. Holding the sticks, dip apples one at a time into the caramel; let excess drip back into the pan. Scrape excess caramel off the bottom and roll and press it into small cheese crackers and drizzle with more caramel; transfer to the baking sheet. Refrigerate until firm, 1 to 2 hours.