⅓ cup packed light brown sugar
2 Tbsp butter
⅛ tsp salt
3 Tbsp chopped unsalted nuts, such as peanuts or pecans
6 small apples, such as Eve or Paula Red
- Line a baking sheet with wax paper and coat with cooking spray. Coat a tablespoon measure with cooking spray.
- Combine brown sugar, agave, butter and salt in a small saucepan. Place over medium heat; as soon as the syrup starts to lightly bubble around the edges, cook, stirring constantly, for 1 minute more. Add nuts and cook, stirring constantly, until the sugar is melted and the mixture darkens, about 1 minute. Remove from the heat.
- Working quickly, spoon about 1 tablespoon of caramel over each apple. Repeat, spooning another tablespoon of caramel over each apple, turning as you pour.
- Let cool on the baking sheet for 5 minutes. Insert popsicle/craft sticks into the tops. Press any stray strands of caramel back onto the apples. Let cool for at least 30 minutes.
Shopping Tip: Choose unbruised, firm apples with smooth skin. Store for up to 4 months in the refrigerator.
To Make Ahead: Store in wax paper at room temperature for up to 1 day. Equipment: Wooden popsicle/craft sticks