Caramel Apples
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
45
Spice
56
Sweetness
49
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Peanut (chopped)1 cup
Heavy Cream (divided)3 cup
Light Corn Syrup1 cup
Sugar1 tsp
Vanilla ExtractDirections:
1
Wash and completely dry the apples
2
Insert a stick into the stem end of each
3
Line a 9-by-9-inch or 7-by-11-inch baking pan with foil
4
Place the chopped nuts into the lined pan
5
Fit a heavy-bottomed saucepan with a candy thermometer
6
Over high heat, cook 3/4 cup of the cream, the corn syrup, butter, and sugar to 280 degrees F (firm ball); at this point the syrup will be golden
7
Remove from the heat and carefully swirl in the remaining 1/4 cup of cream and the vanilla
8
Use caution; this is very hot and it may splatter
9
While the caramel is hot, dip and turn the apples into the caramel to coat and let the excess drip off
10
Dip the bottoms into the chopped nuts
11
Arrange the apples on a nonstick or waxed paper-lined cookie sheet and let cool