- LINE a large baking sheet with parchment paper. Insert chopsticks into apples.
- STIR brown sugar with corn syrup, cream, butter, maple syrup, vanilla and salt in medium saucepan. Heat over medium-high until sugar dissolves, about 3 min. Boil, stirring constantly (and slowly) until candy thermometer registers 240F, about 10 min. Scrape caramel into heatproof 2-cup liquid measure and cool to 200F, about 10 min.
- DIP apples, coating almost to the top. Invert, turning frequently, to allow caramel to set. Place apples on prepared sheet (it will pool a bit). Refrigerate about 2 min. If caramel pools, you can press it back up onto apple while still warm. Roll in pretzels and drizzle with dark chocolate. Refrigerate until set, about 1 hour. Caramel apples can be made up to 1 week ahead.
Chatelaine Quickies: Sweet and salty caramel apples