Chamoy Caramel Apples

• nonstick cooking spray, for greasing
• 1 cup water(240 mL)
• 2 cups sugar
• 2 cups heavy cream(480 mL), warmed
• ½ teaspoon kosher salt
• 2 tablespoons Marranadas Enchilados chamoy
• 8 small green apples, washed, dried, and stems removed, room temperature
• 1 cup Marranadas Enchilados Chilito Powder

SPECIAL EQUIPMENT

• 8 popsicle sticks
• instant read thermometer

1. Grease a baking sheet with nonstick spray.
2. Add the water and sugar to a medium saucepan. Cook over high heat, without stirring (so the mixture doesn’t crystallize), for about 10 minutes, until the mixture begins to turn golden brown. Note: Use a larger pan than you think you need; the caramel will bubble up when you add the cream.
3. Reduce the heat to low. Slowly pour in a little bit of the heavy cream. The mixture will bubble. When it begins to recede, carefully whisk to incorporate the cream. Continue adding the cream in increments, stirring to incorporate.
4. Once the cream is incorporated, stir in the salt. Increase the heat to medium-high and cook for 10–12 minutes more, until the caramel reaches 250°F (120°C) on an instant read thermometer. Remove the pot from the heat and let the caramel cool for about 5 minutes.
5. Carefully transfer the caramel to a heatproof liquid measuring cup or a medium bowl. Stir in the chamoy.
6. Stick a popsicle stick though the top of each apple, about ⅔ of the way through.
7. Dip an apple into the caramel until completely coated. Lift the apple from the caramel and spin the stick for 20–30 seconds to remove excess caramel. Roll in the Chilito seasoning, then set on the prepared baking sheet. Repeat with the remaining apples.
8. Serve the apples immediately, or let set at room temperature for 1 hour. Leftover caramel apples will keep, loosely covered, in the refrigerator for 2–3 days.