Whiskey Caramel Apples with Smoked Nuts

Prep the pan: Use a silicone-lined or buttered wax paper–lined pan to place your apples on.

Cook the caramel: In a heavy-bottomed pot, combine butter, brown sugar, condensed milk, corn syrup, and ¼ cup whiskey. Bring to a low boil while whisking.

Boil until thickened: Continue boiling until the mixture reaches 244°F to 248°F (firm ball stage) — about 25-30 minutes.

Finish with whiskey: Remove from heat stir in the remaining 1 tablespoon of whiskey.

Insert sticks into the cores of the apples. Make sure the apples have been completely washed removed of any wax and completely dried. * this is a super important step. If there is wax on the outside of the apple, the caramel will not stick.

Pour chopped smoked nuts onto a plate.

Line a ¼ sheet pan with nonstick-sprayed parchment or a silicone mat.

When the whiskey caramel is ready, let it cool at room temperature for 5–10 minutes — you want it warm and dippable, not scorching hot.

Dip each apple into the caramel, then roll in smoked nuts to coat.

Place apples on the prepared pan and let them set until firm.