4 Granny Smith apples, cored and cut in a large dice
2 (8-ounce) wheels of brie, cut into cubes
1/4 cup chopped pecans (optional)
Oil, for the grill
01Make the caramel: Add the sugar and water, stir the sugar slowly into the pot until it sits flat in an even layer on the bottom of a heavy-bottomed saucepan. Cook over medium heat until the sugar dissolves and the mixture turns clear, then starts to bubble, approximately 4–5 minutes.
02Continue to cook, swirling the pan to allow the mixture to thicken and turn a honey-like color, approximately 8–12 minutes. During this step, use a damp pastry brush to brush down the sides of the pan to prevent crystallization.
03Gently whisk in the butter until completely melted. Remove the saucepan from the heat and slowly pour in the cream, whisking continuously. Whisk in vanilla and salt. Set aside and allow to cool for 10 minutes.
04Make the skewers. Preheat the grill to medium-high. Coat the grill grate with oil to help prevent sticking.
05In a small bowl, whisk together the water, brown sugar, and lemon juice. Stir in the apple pieces to coat. Thread the apple pieces on the wet wooden skewers. Grill, covered, for about 3–5 minutes, until apples have grill marks and are fork-tender. Remove from the grill and let cool.
06Using new, dry skewers, thread the apple pieces with the brie cubes. Drizzle with caramel sauce and sprinkle with pecans.