Caramel Apples 8 Recipe

  • 8 tart apples (such as Granny Smith or Rome) (small)
  • 8 caramel-apple sticks
  • 1 cup heavy cream, divided
  • 1 cup Sugar
  • 3/4 cup light corn syrup
  • 1 stick unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt
  • 2 cups chopped roasted peanuts
Remove and discard any apple stems; insert sticks halfway into apples; set aside.

Boil 3/4 cup cream, sugar, corn syrup, and butter in a large saucepan over medium-high heat until mixture turns a rich brown color and temperature reaches 250 degrees, about 15 minutes.

Whisk in remaining 1/4 cup cream, vanilla, and salt. Remove from heat; cool 2 minutes.

Dip apples one at a time into hot caramel. Allow excess caramel to drip off, then quickly press nuts onto caramel layer before it cools. Refrigerate apples to set caramel. Serve apples at room temperature.

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