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Savory Bacon Caramel Apples 1

Savory Bacon Caramel Apples

The perfect fusion of sweet and savory flavors that elevate a classic fall treat to gourmet status. Crisp tart apples coated in rich caramel and topped with salty, smoky bacon creates a memorable taste experience that surprises and delights.
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Prep Time 25 minutes
Cook Time 40 minutes
Setting Time 45 minutes
Total Time 1 hour 50 minutes
Course Dessert, Snack
Cuisine American, Fusion
Servings 6 apples
Calories 625 kcal

Equipment

  • Candy thermometer
  • Heavy-bottomed Saucepan (3-quart capacity)
  • Baking Sheet
  • Parchment Paper
  • Wooden Sticks or Skewers

Ingredients
  

For the Apples

  • 6 medium Granny Smith apples firm and tart
  • 6 sturdy wooden sticks or skewers

For the Bacon

  • 1 pound thick-cut bacon applewood or maple-flavored recommended

For the Caramel

  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 cup unsalted butter
  • 1/4 cup reserved bacon grease from cooking the bacon
  • 1 cup heavy cream
  • 1 tsp sea salt
  • 1 tbsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1 pinch cayenne pepper optional for subtle heat
  • flaky sea salt for finishing

Instructions
 

  • Cook the bacon on a baking sheet lined with parchment paper in a preheated oven at 375°F for 15-20 minutes until extremely crisp. Once cooled, chop into small, uniform pieces about ¼-inch in size. Set aside ¼ cup of bacon grease and allow to cool slightly.
  • Wash and thoroughly dry the apples, as any moisture will prevent the caramel from adhering properly. Remove the stems and insert wooden sticks firmly into the tops.
  • Place apples in the refrigerator for 15 minutes to chill. Meanwhile, line a baking sheet with parchment paper and lightly grease with cooking spray.
  • In a heavy-bottomed saucepan, combine sugar, corn syrup, butter, and the reserved bacon fat. Heat over medium-high heat, stirring until sugar dissolves completely.
  • Once bubbling, attach a candy thermometer and cook without stirring until the mixture reaches 240°F. Carefully add the heavy cream (it will bubble vigorously) and continue cooking until the thermometer reads 245-248°F (firm-ball stage).
  • Remove from heat and stir in vanilla, salt, cinnamon, and cayenne if using. Allow the caramel to cool for precisely 3 minutes before dipping.
  • Tilt the pot slightly and rotate each apple to coat completely, allowing excess to drip off for 15 seconds. The caramel should cling to the apple in a smooth, even layer about ⅛-inch thick.
  • Immediately roll each caramel-coated apple in the crispy bacon pieces, applying gentle pressure to ensure the bacon adheres well. Work quickly before the caramel sets.
  • Sprinkle each apple with a small amount of flaky sea salt while the caramel is still tacky. Place on the prepared baking sheet.
  • Allow the apples to set at room temperature for 15 minutes, then transfer to the refrigerator for an additional 30 minutes to fully set.

Notes

For best results, ensure your bacon is extra crispy for proper adhesion to the caramel.
Store wrapped individually in parchment paper in the refrigerator for up to 3 days.
Before serving refrigerated apples, bring to room temperature for 20-30 minutes for the best texture.
You can make the candied bacon up to 2 days ahead and store in an airtight container at room temperature.

Nutrition

Calories: 625kcalCarbohydrates: 82gProtein: 7gFat: 32gSaturated Fat: 16gCholesterol: 75mgSodium: 650mgFiber: 4gSugar: 72g
Keyword Caramel Apples, Bacon Dessert, Fall Treats, Sweet and Savory, Gourmet Apples
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