1 4 oz. bag Southern Recipe Small Batch Pork Rinds, Cranberry Jalapeño
6 Apples (cored & cut into 1/8th pieces)
1 tsp. Cider Vinegar
16 oz. Chewy Caramel Candies
1⁄4 tsp. Pumpkin Spice
3 Tbsp. Greek Yogurt
1⁄2 cup Pecan Pieces
Place caramels and yogurt in a microwave-safe bowl. Heat in microwave in 45 second increments on High setting, stirring well between intervals, until melted and easily stirred.
Next, add the cider vinegar and Pumpkin Spice seasoning while mixing until it is completely incorporated. This can be done over a double boiler (a small pot of boiling water under a bowl) to melt without burning the sugar if a microwave is unavailable.
Open your bag of Cranberry Jalapeño Flavored Pork Rinds to release the air, then squeeze the bag crushing the rinds until they resemble breadcrumbs. Pour the rinds into a bowl and mix in the chopped pecans. This can also be done in a food processor, pulsing the rinds and nuts to the desired crumble texture.
Take the six apples and cut with a coring tool to remove the center, then cut the apples in half and finally into 1/8 pieces.
Next, pierce the apple sections with a wooden skewer, then dip it into the warm caramel sauce and a final dip into the crushed pork rind and pecan crumble.
Place the candied apple skewers on a tray for a fun holiday snack.