- 10 apples, washed and dried
- 10 flat wooden sticks
- 2 cups crushed salted peanuts
- 1 1/2 cups granulated sugar
- 1 1/2 cups light corn syrup
- 2 cups heavy cream, divided
- Prepare a baking sheet with wax paper, or a silicone baking mat.
- Make sure apples have waxy coating scrubbed off, and are clean and dry and without defect.
- Insert the wooden stick through the top of each apple, about one inch deep.
- Have the crushed peanuts ready for dipping in a bowl nearby.
- In a heavy-bottomed 3 quart saucepan, mix sugar, light corn syrup, and 1 cup of the heavy cream. Turn the heat to medium-high and stir continuously with a wooden spoon until the temperature reaches 240 degrees F.
- Add 1/2 cup of heavy cream. Continue to cook and stir until the temperature reaches 240 degrees F again.
- Add the last 1/2 cup of heavy cream. Continue to cook and stir until the temperature reaches 240 degrees F. Remove the pan from the heat.
- Dip each apple into the caramel and roll to coat the sides. Allow excess caramel to drip off, then roll the apples in crushed peanuts. Place them on the prepared baking sheet. Repeat until all apples are dipped, then cover loosely and refrigerate if serving later. The caramel will set at room temperature within about 30 minutes.
- Serving Size: 1 Caramel Apple
- Calories: 689
- Sugar: 91g
- Sodium: 166mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 15.7g
- Trans Fat: 0.6g
- Carbohydrates: 102g
- Fiber: 6.8g
- Protein: 8.9g
- Cholesterol: 54mg