Place the Indiana Kitchen Natural Hardwood Smoked Thick Cut Bacon on a wire rack on top of a foil lined baking pan, brush the top of the bacon with maple syrup and sprinkle on some brown sugar.
Bake in a preheated 400 F oven for 15 minutes, flip the bacon, brush with maple syrup and sprinkle on the brown sugar and bake for another 15 minutes or until the bacon reaches the desired level of crispiness.
Wash and dry the apples well, and insert a wood or paper stick into the stem end of each.
Chop the bacon and cook it until crisp; remove with a slotted spoon to drain on paper towels, then crumble or roughly chop. Reserve 1 Tbsp. of the drippings and pour it into a small saucepan with the caramels and cream or water. Cook over medium-low heat until completely melted and smooth.
Dip the apples into the caramel, turning to coat completely, then allow excess caramel to drip off and set on a parchment-lined sheet. Sprinkle with bacon while the caramel is still soft, then let set.
Makes 6 caramel apples – recipe can be easily doubled or tripled.