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Melt butter in large nonstick skillet set over medium heat; cook apples, 1 Tbsp brown sugar, cinnamon and nutmeg, stirring often, for 5 to 8 minutes or until apples are soft and tender. Remove from pan and let cool completely.
Increase heat to medium-high. Sprinkle remaining brown sugar in pan; cook until sugar dissolves and comes to boil. Add 1/4 cup whipping cream; cook for 3 to 5 minutes or until thickened. Stir in vanilla; let cool completely.
Using electric mixer, whip remaining cream until stiff peaks form; fold in half of the cooled caramel sauce. Layer half of the apples, crushed grahams and whipped cream mixture in 4 parfait glasses; repeat layers. Garnish with remaining caramel sauce and pecans.
Tip: Alternatively, top with walnuts or almonds instead of pecans if desired.
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