VIDEO RECIPE: Peanut Butter Caramel Apples
Caroline Wright teaches Alejandra Ramos how to make peanut butter caramel with sugar, water, cream, and Peanut Butter & Co Smooth Operator to use as coating for apples. The peanut butter adds a smoother, silkier texture as well as a delicious, nutty flavor to the caramel. The apples are rolled into chopped peanuts after dipping but you may also use or add other confections like chocolate chips, crushed candies, or coconut flakes to roll them in.
- Yield:8 Apples
- Prep Time:25 Minutes
- Cook Time:10 Minutes
- Total Time:35 Minutes
8 small apples (about 6 ounces each)
Softened butter, for waxed paper
2 1/2 cups sugar
3/4 cup water
3/4 cup heavy cream
2 cups chopped, salted and roasted peanuts
Shove wooden ice pop sticks into the stem end of each apple; set aside. Line a baking sheet with buttered waxed paper.
Make caramel: Bring sugar and water to a boil in a medium heavy bottomed saucepan. Boil, swirling the pan occasionally, until a light amber color, 8 to 10 minutes. Using a metal spoon to stir, carefully stir in heavy cream (it can spatter, so wear an oven mitt for safety). Stir in peanut butter. Simmer caramel 1 minute, dropping a bit of caramel into a heat-proof glass filled with cold water to test for a soft, chewy texture when cooled (the temperature on a candy thermometer should register 240˚ in the saucepan). Remove from heat and allow to cool 1 to 2 minutes (it will thicken slightly).
Dip apples: Dip and swirl apples in hot caramel, carefully allowing excess to drip off. Roll dipped apples into peanuts. Place dipped apples onto prepared baking sheet; repeat with remaining apples and caramel. Refrigerate up to 2 days; serve immediately once removed from refrigerator.