Inside Out Caramel Apple Slices

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   Note: these are still sticky and slightly messy, just like a traditional caramel apple.

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   And totally worth it!

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   Cut your apples in half and use a melon baller to scoop out the insides, leaving the walls intact at about 1/2 to 1/4 inch thickness.

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   Squeeze the juice from the lemon onto the apples and allow to set.

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   (This will keep them from turning brown right away.)

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   To make the caramel sauce, melt the caramel squares in a sauce pan over low heat, with the corn syrup.

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   Allow to cool for about 10-15 minutes.

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   Using a paper towel, wipe your apples down, removing the lemon juice as much as possible.

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   (Important: if the inside of your apple is too wet, the caramel wont stick.)

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    Pour the caramel into the hollowed out apples until just below the top.

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    Sprinkle with pecans.

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    Chill in the refrigerator until the caramel has set, about 20 minutes.

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    Cut into slices and drizzle with chocolate sauce, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.