Smoked Caramel Apples on the Traeger
Crispy juicy apples are smoked for an added dimension of flavor before being dunked in a delicious homemade caramel sauce that bears a hint of smoke. These Halloween treats are easy and fun to make when your grocery order comes from Safeway's DriveUp & Go service.
Equipment
- Traeger grill
- Outdoor burner
- Heavy saucepan
- Wooden spoon
- Instant read or candy thermometer
- pastry brush
- Oven proof glass dishes
- Parchment paper
Ingredients
- 6 Apples we got a variety of types: Granny Smith, Gala and Honey Crisp
- 1 stick Lucerne Unsalted Sweet Cream Butter
- 1 cup Signature Select Dark Brown Sugar
- 1 cup Signature Select Light Corn Syrup
- 2 cups Lucerne Heavy Whipping Cream
- 1 cup Mini Peanut Butter M&Ms
- 1 cup Open Nature Nut Toppings
- 1 cup Signature Select Rainbow Sprinkles
- 6 six-inch bamboo skewers
Instructions
- Pick up your grocery ingredients at your local Safeway store.
- Preheat your Traeger Grill to 225* with the super smoke feature enabled.
- Wash the apples and pull out the stems.
- Place the apples on a cookie sheet.
- Pour the heavy whipping cream into a glass oven-proof dish.
- Set the dish of whipping cream inside a larger glass oven-proof dish and surround with ice.
- Place the apples and the cream in the preheated grill and smoke for 25-45 minutes.
- Carefully remove the fruit and the cream from the grill.
- Place the smoked apples in the fridge to bring them back to a cold temperature (important for getting the caramel to stick).
- Place a large saucepan on the induction burner of your Traeger Timberline XL grill.
- Gently heat the pan and place the butter in the pan, heating until melted.
- Stir in the brown sugar and stir constantly until melted and combined.
- Pour in the corn syrup and continue stirring constantly while the pan remains on medium heat.
- Stir in the heavy cream and stir again for about 5 minutes until well combined.
- Add a candy thermometer to your pan, stop stirring and allow the caramel to cook for another 15-20 minutes or until it reaches 240*.
- Remove the pan from the stove and allow the caramel to cool for about 15 minutes.
- When your caramel is cooled, stick a wooden skewer in the center of each apple.
- Tilt the pan of caramel and dip each apple until nearly fully submerged.
- Repeat the dipping a few times to get a heavy coating of caramel.
- Then cover the apple with the toppings of your choice.
- Transfer the apples to a cookie sheet with parchment and repeat with the remaining apples.
- Refrigerate the smoked caramel apples for at least 15 minutes before serving.