Peanutty Caramel Apples Recipes

THE BEST CARAMEL APPLES

Steps:

• Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
• Line a baking sheet with parchment paper.
• Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
• Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.

PEANUTTY CARAMEL APPLES

Steps:

• Wash apples, then dry completely. (Note: In order for the caramel sauce to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the caramel sauce.)
• Insert wooden pop stick into stem end of each apple. Microwave caramels and milk in large glass microwaveable measuring cup on HIGH 2 to 2-1/2 min. or until caramels are completely melted and mixture is well blended when stirred.
• Cover large plate with parchment; spray with cooking spray. Place nuts in bowl. Dip apples, 1 at a time, into caramel sauce, turning to evenly coat each apple. Hold dipped apple over bowl to let excess caramel drip back into bowl. Dip apples in nuts; place on prepared plate.
• Refrigerate 1 hour or until caramel is firm. Remove apples from refrigerator 15 min. before serving. (Note: Caramel apples can be refrigerated up to 2 days before serving.)

PEANUT BUTTER CARAMEL APPLES

Steps:

• Gather the ingredients.
• Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray .
• Place the chopped peanut butter cups and peanuts in separate bowls and set aside for now.
• Wash and dry the apples carefully. Remove the stems, and stick skewers firmly in the stem ends.
• Place the unwrapped caramels and the water in a microwave-safe bowl.
• Microwave for 1 minute, then stir; microwave for an additional minute or until completely melted. Continue to heat caramel in short intervals until it is a workable temperature and consistency. It should be smooth and very fluid by the end.
• Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. Use a spoon, if necessary, to pour caramel over the top so that the entire apple is covered.
• Bring it out of the caramel and twirl it upside down to remove excess, then set on the prepared baking sheet.
• Repeat with remaining apples. Place the caramel-covered apples in the refrigerator to set for at least 30 minutes.
• Place the chocolate or chocolate candy coating in a microwave-safe bowl and microwave until melted, stirring every 45 seconds.
• Dip the caramel-covered apple in the chocolate, until the caramel is almost entirely covered. Use a spoon if it helps to pour some of the chocolate over the caramel to get even coverage.
• Press some chopped peanut butter cups into the chocolate while it is still wet, and sprinkle the chopped peanuts evenly over the wet chocolate.
• Place the apple back on the baking sheet and repeat with remaining apples.
• Place the peanut butter chips and coconut oil in a small microwave-safe bowl and microwave until the chips are melted, stirring after every 30 seconds to prevent overheating.
• Transfer the melted chips into a small plastic bag and snip off a small corner of the bag.
• Drizzle the peanut butter chips in a thin line over the top of each apple, radiating out from the center, for a beautiful finishing touch. Refrigerate the apples until the peanut butter sets-about 15 minutes.
• Tightly wrap apples individually in plastic wrap if not serving immediately and store them in the refrigerator for up to a week.

PEANUTTY CARAMEL BARS

Steps:

• In a large microwave-safe bowl, microwave caramels, water and 1/2 cup peanut butter on high for 45 seconds; stir. Microwave 1 to 1-1/2 minutes longer or until melted. Add cereal and peanuts; toss to coat. Spread into a greased 13-in. x 9-in. pan; set aside., In another microwave-safe bowl, melt chips, butter and remaining peanut butter on high for 20-50 seconds; stir until smooth. Spread over cereal mixture. Refrigerate before cutting.

PEANUT CARAMEL APPLES

Steps:

• Wash and dry apples.
• Insert stick into stem end of each apple and set aside.
• Place peanuts in a shallow bowl or pie pan and set aside.
• In a heavy saucepan, cook caramels, peanut butter and water over low heat until melted and blended, stirring frequently.
• Remove from heat (you may have to return to heat if mixture starts to set up).
• Dip and turn each apple in caramel mixture, coating most of the way up.
• Allow excess to drip into pan.
• Dip apples in peanuts and place on a waxed paper lined baking sheet or into paper cupcake liners.
• Store in a cool place or refrigerate.
• Remove from refrigerator 20 minutes before serving.

CARAMEL APPLES

Steps:

• Add the sugar, corn syrup and 1/2 cup water to a small saucepan over medium-high heat. Stir a few times before the sugar begins to boil to combine the ingredients. Attach a candy thermometer to the inside of the pan and bring the syrup to a boil. Cook until the syrup begins to turn an amber color, then swirl the syrup to even out the color. Continue to cook until the syrup is a deep amber and the thermometer reads between 375 and 380 degrees F, then remove from the heat. Carefully pour in the cream and gently whisk to combine. Stir in the butter, vanilla and a pinch of salt until smooth. Keep off the heat but keep the thermometer attached to the pan.
• Pierce the apples through the stem ends about halfway through with candy apple sticks. Line a baking sheet with parchment and lightly spray with nonstick cooking spray.
• When the temperature of the caramel reads around 190 degrees F, dip an apple, using the stick as a handle and swirling to coat completely. Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. Repeat with the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping. Allow the caramel to set and cool completely before serving or wrapping apples, about 1 hour. (See Cook's Note.)

CARAMEL APPLES

Steps:

• Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
• Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
• Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

PEANUTTY CARAMEL APPLE BARS

Steps:

• 1. Line an 8x8x2-inch baking pan with foil, extending foil up over edges of pan. Butter or spray the foil. In a large saucepan combine 3/4 cup of the peanut butter, 1/2 cup of the ice cream topping, and the brown sugar. Cook and stir over medium beat just until mixture starts to bubble.
• 2. Remove from heat. Add cereal and apples; stir gently to coat. Transfer to prepared pan; press firmly into pan.
• 3. In a small bowl, stir together remaining 1/4 cup peanut butter and 1/4 cup ice cream topping. Spread evenly over bars and sprinkle with peanuts, pressing lightly.
• 4. Let bars stand 1 hour to set. Use foil to lift from pan. Cut into bars.

PEANUTTY APPLE SANDWICHES

Steps:

• Stir together peanut butter, preserves and mustard; spread on 1 side of 4 slices bread.
• Place apple slices on peanut butter mixture; top with lettuce leaves and remaining 4 slices bread. Cut sandwiches in half or fourths if desired.

CARAMEL APPLES

Steps:

• In a heavy 3-qt. saucepan, combine butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla. Insert wooden sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on waxed paper to cool. If desired, roll the bottom of the dipped apples into chopped peanuts.