Caramel Covered Grapes

Wash and thoroughly dry the grapes, removing them from the stems.

Line a baking sheet with parchment paper.

Insert a toothpick into each grape and arrange them on the prepared baking sheet.

Pour your desired toppings into a shallow dish for easy dipping.

To make the caramel, add the granulated sugar to a saucepan over medium heat.

Allow the sugar to melt without stirring. This will take about 5 minutes. You will see it start to turn amber around the edges.

Once the sugar begins to melt, you can start stirring occasionally. Continue cooking until all the sugar is melted and the caramel reaches a deep amber, maple syrup-like color.

Turn off the heat. Very slowly and carefully, whisk in the room temperature heavy cream. Be cautious as the mixture will bubble up vigorously.

Continue whisking for about 30 seconds until the mixture is smooth.

Add the unsalted butter one tablespoon at a time, whisking continuously until each piece is fully melted before adding the next.

Once all the butter is incorporated, whisk in the sea salt, vanilla extract, and ground cinnamon.

Working quickly while the caramel is warm, dip each skewered grape into the caramel, coating it completely.

Immediately roll the caramel-coated grape in your toppings.

Place the finished grapes on the parchment-lined baking sheet to cool and set.