pumpkin spiced carmel apples with pork rinds

-with Crunchy Cranberry Jalapeño Pork Rind & Pecan Crumble

“This recipe came out great and is so much fun for a holiday party. The candied apple skewers can be plattered up or left for your guests to dip as they go. Pork, Cranberries, Jalapeño and Candied Apples get together like family. I really enjoy the tart cranberry flavor of the new seasonal eats at Southern Recipe Small Batch Pork Rinds.”

Fire Roasted Hatch Chile Salad

Ingredients:

  • 1 4 oz. bag Southern Recipe Small Batch Pork Rinds, Cranberry Jalapeño

  • 6 Apples (cored & cut into 1/8th pieces)

  • 1 tsp. Cider Vinegar

  • 16 oz. Chewy Caramel Candies

  • 1⁄4 tsp. Pumpkin Spice

  • 3 Tbsp. Greek Yogurt

  • 1⁄2 cup Pecan Pieces



Directions:

  1. Place caramels and yogurt in a microwave safe bowl. Heat in microwave in 45 second increments on High setting, stirring well between intervals, until melted and easily stirred.

  2. Next add the cider vinegar and Pumpkin Spice seasoning while mixing until it is completely incorporated. This can be done over a double boiler (a small pot of boiling water under a bowl) to melt without burning the sugar if a microwave is unavailable.

  3. Open your bag of Cranberry Jalapeño Flavored Pork Rinds to release the air, then squeeze the bag crushing the rinds until they resemble breadcrumbs. Pour the rinds into a bowl and mix in the chopped pecans. This can also be done in a food processor, pulsing the rinds and nuts to a desired crumble texture.

  4. Take the 6 apples and cut with a coring tool to remove the center, then cut the apples in half and finally into 1/8 pieces.

  5. Next pierce the apple sections with a wooden skewer, then dip it into the warm caramel sauce and a final dip into the crushed pork rind and pecan crumble.

  6. Place the candied apple skewers on a tray for a fun holiday snack.