Caramel Pecan Apples

Just in time for Halloween.

2 cups heavy cream
2 cups white sugar
1/2 cup dark corn syrup
1/4 cup unsalted butter
2 cups chopped pecans

Place sugar, corn syrup, cream, and butter in a small saucepan, and bring to a boil over medium-high heat. Continue cooking until the temperature registers 245° on a candy thermometer, 10 to 12 minutes.

Fill a large bowl with ice water. Remove saucepan from heat, and briefly plunge it into ice water to stop the cooking.

Dip one apple into the caramel, coat the top and sides using a spoon, allow to set for a few seconds, and then roll the apple in the nuts. Transfer to a serving platter.

Repeat with the remaining apples.

Note: This caramel recipe can also be used to coat freshly popped popcorn and pecans for a wild bowl of candied popcorn!