- 2 cups apple cider
- 1 cup light brown sugar
- 6 Tbsp. unsalted butter
- ½ tsp. salt
- 1 cup heavy cream
- 1 Tbsp. bourbon
- 6 apples, any variety
- Cooked bacon, crumbled
- Spiced pecans
- In a medium sized saucepan, boil the apple cider on medium-high heat until you are left with about ½ of a cup.
- Add the light brown sugar and stir until sugar has melted. Once the sugar has melted, add the butter and salt and let the butter melt.
- Remove from heat and add in the heavy cream, it’ll bubble. As it is bubbling, stir until the bubbles dissipate. Stir in the bourbon and transfer the caramel sauce into a small bowl, set aside in the fridge to cool.
- Line a baking sheet with parchment paper and coat in cooking spray. Wash and remove the stem from the apples and push a stick in the top. Remove the caramel from the fridge and take the first apple by the stick and dip into the caramel sauce and rotate until the apple is fully coated with sauce.
- Place dipped apple onto prepared pan and top with crispy bacon and/or spiced pecans. Repeat with remaining apples.