2 cups (500 ml) sugar

1/2 cup (125 ml) corn syrup

1/4 cup (60 ml) water

1 cup (250 ml) 35% cream, warm

1/4 cup (60 ml) unsalted butter

1/2 teaspoon (2.5 ml) vanilla extract

8 to 10 McIntosh apples, unpeeled, washed and dried

2 cups (500 ml) toasted pecans, chopped

In a saucepan, bring sugar, corn syrup and water to a boil. Cook without stirring until caramel becomes an amber color. Remove from the heat and gradually add cream. Beware of splattering. Add butter and vanilla. Bring to a boil and cook until the thermometer reads 123 °C (254 °F). Let cool for 12 to 15 minutes.

Meanwhile, insert sticks in the centre of the apples. Spread pecans on a baking sheet lined with parchment paper.

Dip apples in caramel. Remove excess caramel at the base of each apple with a spatula. Place apples on pecans. Let set at room temperature or in the refrigerator for about 1 hour.

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