Toffee-Almond Crunch Caramel Apples

Toffee-Almond Crunch Caramel Apples


  • 8 Granny Smith or other tart apples
  • 2 bags (11 oz.) soft caramels
  • 1 tablespoon heavy cream
  • 1 tablespoon almond extract
  • Chopped toasted almonds
  • Toffee candy
  • Easy Chocolate Drizzle


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 soft caramels with 2 tbsp. water, stirring often, until smooth, 8 to 10 minutes. Stir in heavy cream and almond extract; 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 chopped toasted almonds and chopped toffee candy bars, such as Heath. Decorate with Easy Chocolate Drizzle. Transfer to the baking sheet. Refrigerate until firm, 1 to 2 hours.