Caramel and chocolate apples

Bring the sugar with the water in a pan with a thick bottom on low heat to the boil. Let the sugar caramelize until deep brown.

Add the whipped cream and butter and heat in 10-15 minutes to a golden, thick caramel. Stir frequently with a wooden spoon. Take of the fire.

Meanwhile, chop the pecans roughly.

Place a large piece of parchment paper on the work surface and spread the walnuts on the parchment paper, a little mountain per apple.

Prick a tapas stick 1 cm in the apple by the stalk and take the apples through the caramel.

Put nuts on the mountain. Allow the caramel to solidify in 45 minutes.

Chop the chocolate into pieces. Melt the chocolate while stirring in a bowl or pan over boiling water (au bain-marie).

Remove the picks. Spoon the chocolate with the handle of the apple so that it runs down.

Sprinkle with sea salt and let the chocolate solidify in 15 minutes.