This recipe for mini caramel apples was made up by my “On the Rocks” editor, Melissa, during our food and cocktail shoot. I bought crab apples thinking they might be an option for a holiday cocktail, but instead we ended up stuffing the crab apples with leftover caramel from the cookie recipe and ta da, bite sized caramel apple pops!
To make these guys, use the same caramel from the cookie recipe right here. Cut the crab apple in half, remove seeds and fill with caramel. Put the apple together, use a skewer or small wood dowel (these are from Michaels) and stick into the caramel, sprinkle with fleur de sel and enjoy this perfect bite sized treat (these would be freaking adorable tray passed at a fall wedding, just sayin’!)