Grilled Caramel Apple Skewers with Candied Bacon and Cinnamon Drizzle

How to Make Grilled Caramel Apple Skewers with Candied Bacon and Cinnamon Drizzle

1. 1

   Step 1: Candy the bacon on the grill

   Preheat grill to medium (about 350°F / 175°C) and set up a foil-lined tray or use a grill-safe cooling rack over foil to catch drips. Lay bacon strips flat, sprinkle evenly with packed brown sugar and a light pinch of flaky sea salt, then place on the grill over indirect heat. Cook 12–18 minutes, rotating once, until sugar melts and bacon is deeply caramelized; move to a cooler part of the grill if sugar begins to smoke. Transfer to a parchment-lined sheet to cool and crisp, then roughly chop into bite-sized pieces.

   For this step

   • 8 slicesThick-cut bacon
   • 1/2 cupPacked brown sugar
   • 1/2 teaspoonFlaky sea salt
   
2. 2

   Step 2: Make the cinnamon caramel drizzle

   In a small saucepan over low heat, combine the unwrapped soft caramels, heavy cream and butter, stirring constantly until smooth and glossy, about 4–6 minutes. Stir in ground cinnamon and a tiny pinch of salt to balance sweetness, keeping the sauce warm over the lowest heat or transfer to a heatproof jar placed in a warm water bath. Keep the drizzle at a low warm temperature so it stays pourable but not scorching hot when applied to the skewers.

   For this step

   • 14 ozSoft caramels (unwrapped)
   • 1/4 cupHeavy cream
   • 2 tablespoonsUnsalted butter
   • 1 teaspoonGround cinnamon
   
3. 3

   Step 3: Core, chop and skewer the apples

   Core the apples and cut into 1‑inch (2.5 cm) chunks, discarding seeds and stems. Thread 6–8 apple pieces onto each skewer, leaving a small handle at the end and varying orientation for even charring. If desired, brush apple pieces lightly with a bit of the warm butter from the caramel pan (leftover butter) to help them brown on the grill.

   For this step

   • 4 mediumMedium apples (Fuji or Honeycrisp)
   • 12 skewersWooden skewers
   
4. 4

   Step 4: Grill the apple skewers

   Increase grill to medium-high (about 400°F / 200°C) and oil the grates. Place skewers directly on the grill and cook 2–3 minutes per side, turning with tongs to develop light char and soften apples without breaking them apart. Remove when apples are tender-crisp and nicely marked—total time ~8–10 minutes depending on thickness.
   
5. 5

   Step 5: Assemble, finish with bacon and pecans

   Lay warm skewers on a platter, scatter chopped candied bacon evenly across the skewers and sprinkle with chopped pecans if using. Drizzle warm cinnamon caramel over each skewer, then finish with a light pinch of flaky sea salt to amplify sweet‑salty contrast. Let the caramel set for a minute so it clings to the apples before serving.

   For this step

   • 1/2 cupChopped pecans (optional)
   
6. 6

   Step 6: Serve and make-ahead tips

   Serve skewers warm — they’re best fresh but candied bacon can be prepared a day ahead and stored in a single layer at room temperature. Rewarm the caramel gently before serving and warn guests that the caramel will be hot right after assembly.
   

1. Preheat grill to medium (about 350°F / 175°C) and set up a foil-lined tray or use a grill-safe cooling rack over foil to catch drips. Lay bacon strips flat, sprinkle evenly with packed brown sugar and a light pinch of flaky sea salt, then place on the grill over indirect heat. Cook 12–18 minutes, rotating once, until sugar melts and bacon is deeply caramelized; move to a cooler part of the grill if sugar begins to smoke. Transfer to a parchment-lined sheet to cool and crisp, then roughly chop into bite-sized pieces.
2. In a small saucepan over low heat, combine the unwrapped soft caramels, heavy cream and butter, stirring constantly until smooth and glossy, about 4–6 minutes. Stir in ground cinnamon and a tiny pinch of salt to balance sweetness, keeping the sauce warm over the lowest heat or transfer to a heatproof jar placed in a warm water bath. Keep the drizzle at a low warm temperature so it stays pourable but not scorching hot when applied to the skewers.
3. Core the apples and cut into 1‑inch (2.5 cm) chunks, discarding seeds and stems. Thread 6–8 apple pieces onto each skewer, leaving a small handle at the end and varying orientation for even charring. If desired, brush apple pieces lightly with a bit of the warm butter from the caramel pan (leftover butter) to help them brown on the grill.
4. Increase grill to medium-high (about 400°F / 200°C) and oil the grates. Place skewers directly on the grill and cook 2–3 minutes per side, turning with tongs to develop light char and soften apples without breaking them apart. Remove when apples are tender-crisp and nicely marked—total time ~8–10 minutes depending on thickness.
5. Lay warm skewers on a platter, scatter chopped candied bacon evenly across the skewers and sprinkle with chopped pecans if using. Drizzle warm cinnamon caramel over each skewer, then finish with a light pinch of flaky sea salt to amplify sweet‑salty contrast. Let the caramel set for a minute so it clings to the apples before serving.
6. Serve skewers warm — they’re best fresh but candied bacon can be prepared a day ahead and stored in a single layer at room temperature. Rewarm the caramel gently before serving and warn guests that the caramel will be hot right after assembly.