- 20-30 green grapes depending on their size
- 1/2 cup caramel chips
- 1/4 tsp sea salt
- 1/2 tsp coconut oil-if you don't have coconut oil, substitute olive oil, avocado oil, grapeseed oil, sunflower oil or canola oil
- 1/4 cup chopped pecans-I start with chopped pecans and chop them smaller
- Frilly tipped Toothpicks
Wash and pat dry grapes. Refrigerate until ready to use.Melt caramel, salt and coconut oil in a microwave safe bowl. Stir every 30 seconds until all the chips are melted.While caramel is melting, insert a frilly toothpick into each grape where the grape was connected to the vine with the frilly end out.Holding onto the toothpick, dunk the bottom portion of the grape into the caramel. Let it drip for a few seconds and then roll the caramel end of the grape in the chopped pecans.Place on parchment paper until the caramel set. The colder the grapes are when dipped in the caramel mixture, the faster the caramel firms up.Refrigerate until ready to serve.Notes:If you use salted nuts, you may want to use less salt in the caramel mixture.If in a pinch for time, I place the clean, dry grapes in the freezer for 10 – 20 minutes before I make the caramel mixture so that the caramel firms more quickly.HAPPY EATING!!
