6 wooden sticks
2 cups
granulated sugar
½ cup light corn
syrup
½ teaspoon liquid
red food coloring
2 tablespoons
red hot candies
¾ cup water
1 cup finely
chopped pecans
Coat a cookie
sheet with cooking spray and set aside. Wash
apples under cold running water and pat dry with paper towels. Insert a stick through the stem of each
apple. In a saucepan over medium heat,
combine the sugar corn syrup, food coloring, red hot candies and water. Cook, stirring constantly, until the
ingredients are dissolved and the liquid boils.
Set a candy thermometer in the mixture and continue cooking, without
stirring, until the temperate reaches 290-degrees. Remove the syrup from the heat and dip the
apples, one by one, turning to coat. As
you finish dipping, roll apple in a bowl of pecans. Set on prepared cookie sheet to cool for at
least an hour before serving.
Yield: 6
servings.