Recipes - print - Caramel Apples 8

Caramel Apples 8 - Recipe

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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.

-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