Warm Spiced Apple Caramel (Print Version)

# Ingredients:

→ Apple Filling

01 - 2 medium Granny Smith or Honeycrisp apples, peeled and diced
02 - 2 tablespoons unsalted butter
03 - 3 tablespoons brown sugar
04 - 1 tablespoon granulated sugar
05 - 1 teaspoon ground cinnamon
06 - ¼ teaspoon ground nutmeg
07 - 1 teaspoon vanilla extract
08 - 1 tablespoon all-purpose flour

→ Dough and Coating

09 - 1 can refrigerated biscuit dough or 1 sheet puff pastry
10 - 8 soft caramel candies or 8 teaspoons caramel sauce
11 - 2 tablespoons melted unsalted butter, plus extra for brushing
12 - ¼ cup granulated sugar
13 - 1 teaspoon ground cinnamon

→ Caramel Glaze

14 - ½ cup caramel sauce
15 - 2 tablespoons heavy cream
16 - Pinch of sea salt (optional)

# Instructions:

01 - Melt butter in a skillet over medium heat. Add diced apples and cook until softened, about 5 minutes. Stir in brown sugar, granulated sugar, cinnamon, and nutmeg continuously. Sprinkle flour evenly, stirring constantly until mixture thickens. Remove from heat and stir in vanilla extract. Set aside to cool.
02 - Flatten biscuit dough into 4-inch circles or cut puff pastry into squares approximately 4 inches in size. Place a spoonful of apple filling and one caramel candy or teaspoon of caramel sauce onto each dough piece.
03 - Fold dough over the filling, pinching edges tightly to seal completely. Roll into smooth balls and place seam-side down on a baking sheet lined with parchment paper.
04 - Preheat oven to 375°F (190°C). Brush each bomb with melted butter and bake for 14 to 18 minutes until golden brown and puffed.
05 - Preheat air fryer to 350°F (175°C). Arrange bombs in a single layer and air fry in batches for 7 to 9 minutes, flipping halfway through until golden and cooked through.
06 - Combine granulated sugar and cinnamon in a shallow bowl. Brush warm bombs lightly with melted butter, then roll in the cinnamon-sugar mixture ensuring full coverage.
07 - In a small saucepan, gently heat caramel sauce and heavy cream over low heat, stirring until smooth. Add a pinch of sea salt if desired. Drizzle glaze over warm bombs just before serving.

# Notes:

01 - Use firm apples like Granny Smith or Honeycrisp for optimal texture.
02 - Seal the dough edges thoroughly to prevent caramel leakage during baking.
03 - Allow bombs to cool slightly before glazing to help the glaze adhere better.
04 - You may assemble ahead and refrigerate before baking.

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