Sour Punch Mini Caramel Apple Pies Recipe

With Green Apple Sour Candy

What You'll Need:

24 wonton wrappers
Coconut oil cooking spray
4 teaspoons sugar, divided
2 granny smith apples, peeled and chopped
1 package Sour Punch Apple Sour Straws, chopped into small pieces

½ cup water
½ cup pecans, crushed
½ teaspoon cinnamon
1 tablespoon butter, melted
¼ cup caramel

Bake Wonton Wrappers

Preheat your oven to 350°F and spray a mini muffin tin with cooking spray.

Use your fingers to press a wonton wrapper into each slot. Give the wonton wrappers a light mist of coconut oil cooking spray and sprinkle with 1 teaspoon of sugar.

Bake the wonton wrappers for five minutes, then remove them from the oven. Keep your oven on.

Green apples and Sour Punch Straws cooking in a pan

Melt Apples, Sour Punch Straws and Sugar Over Low Heat

Combine the granny smith apple, Sour Punch Apple Sour Straws, 2 teaspoons of sugar, and ¼ cup of water in a saucepan and bring to a simmer over low heat.

Stir continuously to prevent the Sour Punch from sticking to the pan, adding more water, up to ½ cup, as necessary until melted.

Turn off the heat and scoop the Sour Punch and apples into a bowl.

Combine Ingredients and Bake Pies

In a small bowl, combine the pecans, 1 teaspoon of sugar, and cinnamon. Drizzle in the melted butter and mix.

Add a spoonful of the Sour Punch mixture to each pre-baked crust and top with a sprinkle of the pecan mixture.

Bake for another 5 minutes, keeping a close eye to make sure the pies don’t get too crispy. When done, the edges of the crust should be barely golden.