- 6-8 apples honey crisp or pink lady, washed and dried
- 6-8 wooden skewers
- 2 1/2 cups granulated sugar
- 1 cup water
- 1/2 cup corn syrup
- 1 cup pistachios roasted & coarsely chopped
- 6 pinches sea salt optional
Line a baking sheet with parchment paper.
Over high heat, in a heavy-bottom sauce pan, bring to boil sugar, water & corn syrup.
Stirring occasionally, reduce heat to medium, removing when temperature reaches 300F.
With quick pace, immerse apples in sugar mixture, then transfer to lined baking sheet to cool.
When candy coating has partially set, roll apples over pistachios.
Dust lightly with sea salt (optional) & return to lined baking sheet cooling completely.
Serve & bring smiles to all.
To improve adhering of candy coating to apples, ensure to remove wax-like coating found upon most store-bought apples. To remove wax-like coating... Bring 1 pot of water + 2 tablespoons vinegar to boil. Turn down heat to simmer. Dip apples for only a few moments, then rub dry with a towel. Magic. Now you have candy-ready apples!
Use a candy thermometer to measure the temperature of the candy coating. This tool will be key in knowing when to remove the sauce from the heat & initiate coating your apples.
If the candy coating becomes too hard during the dipping process, simply reheat the mixture until desired liquid state achieved. Re-dip. carry forth.