A Fall classic!

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Serves 6

6 medium sweet-tart apples, such as Braeburn, Fuji, or Gala

6 popsicle sticks

1 pound semi-sweet chocolate, cut into chunks

2 cups chopped nuts, use the kind you like the best

  1. Twist off the stems from the apples and push a popsicle stick into each one.
  2. Put the apples in the fridge while preparing the chocolate; they’ll coat better if they’re cold.
  3. Slowly melt the chocolate in a double boiler over hot water.
  4. Remove from the heat and stir until completely melted and warm, not hot.
  5. Dunk each apple into the chocolate, allowing the excess to drip back into the bowl.
  6. Roll the apples around in the chocolate, turning with the stick, so they’re coated all the way up to the top. Use a spoon to baste any hard-to-get spots.
  7. Put the desired coating in a separate bowl and roll the dipped apples around so they’re completely covered.
  8. Set the chocolate-dipped apples on a cookie sheet lined with wax paper.
  9. Refrigerate until the chocolate is set.


Photography by Photography by Kathryn Gamble | Styling by Lindsay Berger+Tereasa Surratt

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