Our fall season would not be complete without these caramel apples that our friends at il Fustino in Santa Barbara, CA made for us.  We love the look of whole candied pecans around the apple, but crushed candied pecans work just as well and make it a little easier to take that first bite.  See below for this easy recipe and our tips and tricks for the perfect candy apple!

.

.

.

For the caramel:

(Makes enough for 6 apples)

1 14oz package of caramels, unwrapped

2 Tbsp milk 

Microwave the milk and caramel for 2 minutes in microwave safe bowl, stirring once.  Remove from microwave and allow to cool briefly.  

Tip: We used a large Pyrex measuring cup because an apple fits nicely into the bottom  of the cup and easily coats the apple. 

Dip apples into caramel and roll in crushed Black Bow Sweets candied pecans or place whole Black Bow Sweets candied pecans around apple.  Let caramel cool and set before eating.  

Tip: Use cold apples to help the caramel set more quickly.  You can refrigerate overnight or place in the freezer for 15 minutes prior to dipping in the caramel.