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Firecracker Caramel Apples

Servings: 8
Servings: 8


  • 2 bag caramel candies
  • 2 tablespoon water
  • 1 1/2 cup almonds
  • 1 tablespoon powdered cherry or fruit punch drink mix
  • 1 tablespoon powdered blueberry drink mix
  • 8 tablespoon red apples
  • 8 tablespoon popsicle sticks
  • 8 tablespoon pop rocks candies


Baking Directions:

Line a baking sheet with parchment or wax paper, and set aside.

In a small saucepan, over low heat, melt the caramels with 2 tablespoons water, stirring, until smooth.

Divide the nuts equally between 3 bowls.

Add the powdered cherry mix to one bowl and the blueberry to another.

Add a drop or two of water to each and mix until uniformly colored.

(Take care not to add too much water or the nuts get too wet.)

Pour the red mixture onto an unlined baking sheet, and using a metal spatula or ruler to arrange the nuts into a 1/2-inch wide band about the length of the sheet.

Carefully pour the plain nuts onto the sheet, keeping them from mixing with the red.

Push the plain nuts in a neat 1/2-inch wide band right next to the red line.

Repeat with the blue mixture to make a red, white, and blue striped pattern.

Push the popsicle sticks into the center of the apples.

Dip them, one at a time, into the caramel, rolling them a bit evenly cover the apples to just below the stems.

Hold the apple over the caramel and let any excess run off.

The caramel layer should be about 1/8-inch thick.

(If it is too thick, use a spatula or spoon to coax the excess caramel back into the pan.)

Run the bottom of the apple along the edge of the pan to stop excess dripping.

Hold the apple by the stick, and roll it sideways over the band of nuts, pressing gently to make sure the apple is evenly coated with nuts.

Stand the apple on the prepared pan.

Repeat with the other apples, tidying up the nuts as necessary.

For a real bang, sprinkle pop rocks over any exposed caramel.

Eat right away, or refrigerate until caramel is firm, about 15 minutes.


Preparation Time: 15 minutes