There are lots of ways to make apple nachos, but I like my version, because it is fast and easy. UNLIKE caramel apples, which are about as fast and easy as major surgery. But apple nachos taste just as good — nay, dare I say BETTER — than caramel apples.
One reason they are better is because this recipe doesn’t use those square, individually wrapped caramel candies you have to unwrap and melt. A long time ago, those caramel candies were pretty good. Not any more. They’re mealy, not chewy. To me, they don’t have a caramel taste.
Hershey’s caramel syrup doesn’t have the gooey stringiness of real caramel candy but for me, that’s a bonus. What it does have is delicious caramel taste for a lot fewer calories.
These apple nachos are also gluten-free. There is a trace amount of Kosher dairy (skim milk) in the caramel syrup.
By the way, if you haven’t tried Jazz apples, they are a cross between Gala and Braeburn apples and they are delicious. They have a crisp white flesh with a tart, not sour, taste that pairs well with the rich, sweet caramel syrup.
Makes 2 small servings or 1 large serving.
- An apple, washed, dried and cut into slices. Try Gala, Jazz, Granny Smith or other apple (100 calories)
- 2 Tbsp (or less) of Hershey’s Caramel Syrup (53 calories). I use just a light drizzle
- 1 Tbsp (or less) of Reese’s mini pieces baking chips (70 calories and 3 g of saturated fat).* If you can’t find the mini pieces, you could always chop up some regular ones.
Place apple slices in a bowl or on a plate. Drizzle lightly with caramel syrup from squeeze bottle. Sprinkle a small amount of mini Reeses pieces for fall/Halloween color and a little crunch.
That’s all there is to it! Enjoy!
*Option: If you don’t like Reeses pieces as a topping, you can substitute chopped almonds, jalapenos, peanuts, or M&Ms.
P.S. Just kidding about the jalapenos 🙂