Nutrition per serving may change if servings are adjusted.
⅓ cup packed light brown sugar
¼ cup agave nectar
2 tablespoons butter
⅛ teaspoon salt
3 tablespoons chopped unsalted nuts, such as peanuts or pecans
6 small apples, such as Eve or Paula Red
Line a baking sheet with wax paper and coat with cooking spray. Coat a tablespoon measure with cooking spray.
Combine brown sugar, agave, butter and salt in a small saucepan. Place over medium heat; as soon as the syrup starts to lightly bubble around the edges, cook, stirring constantly, for 1 minute more. Add nuts and cook, stirring constantly, until the sugar is melted and the mixture darkens, about 1 minute. Remove from the heat.
Working quickly, spoon about 1 tablespoon of caramel over each apple. Repeat, spooning another tablespoon of caramel over each apple, turning as you pour.
Let cool on the baking sheet for 5 minutes. Insert popsicle/craft sticks into the tops. Press any stray strands of caramel back onto the apples. Let cool for at least 30 minutes.
Make Ahead Tip: Store in wax paper at room temperature for up to 1 day.
Equipment: Wooden popsicle/craft sticks
Shopping Tip: Choose unbruised, firm apples with smooth skin. Store for up to 4 months in the refrigerator.
225 calories;6 g fat(3 g sat); 4 g fiber; 44 g carbohydrates; 2 g protein; 9 mcg folate; 10 mg cholesterol; 38 g sugars; 23 g added sugars; 199 IU vitamin A; 7 mg vitamin C; 23 mg calcium; 0 mg iron; 54 mg sodium; 206 mg potassium