Caramel Apples with Crushed Peanuts
Sink your teeth into the perfect blend of sweet and salty with these irresistible Caramel Apples with Crushed Peanuts! This crowd-pleasing treat features tart Granny Smith apples dipped in silky, homemade caramel and rolled in crunchy salted peanuts for a delightful contrast of textures and flavors. With just 20 minutes of prep and a few simple ingredients like caramel candies, heavy cream, and freshly crushed peanuts, this recipe is as easy as it is indulgent. Perfect for fall gatherings, Halloween parties, or as a nostalgic sweet snack, these caramel apples are a fun, hands-on dessert that both kids and adults will love. Bonus: They’re great for gifting—just wrap them individually and they stay fresh for up to two days!
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Recipe Information
Ingredients
- 6 large Granny Smith apples
- 400 grams Caramel candies
- 2 tablespoons Heavy cream
- 1.5 cups Salted peanuts (crushed)
- 6 pieces Wooden sticks
- 1 sheet Parchment paper
Instructions
Wash and dry the apples thoroughly, removing any wax coating to help the caramel stick. Insert a wooden stick into the stem end of each apple.
Crush the peanuts finely using a food processor or by placing them in a resealable bag and pounding with a rolling pin. Spread the crushed peanuts onto a plate or shallow dish.
Line a baking sheet with parchment paper and set it aside.
Unwrap the caramel candies and add them to a medium saucepan. Stir in the heavy cream. Place the saucepan over medium-low heat and cook, stirring constantly, until the caramel is fully melted and smooth, about 5 to 7 minutes.
Remove the saucepan from heat and allow the caramel to cool for 1 to 2 minutes so it thickens slightly, making it easier to coat the apples.
Dip each apple into the melted caramel, turning it to coat evenly. Allow any excess caramel to drip off before rolling the apple in the crushed peanuts, pressing gently to help them adhere.
Place the coated caramel apples on the prepared parchment paper-lined baking sheet to set. Repeat with the remaining apples.
Let the caramel apples sit at room temperature for about 30 minutes, or until the caramel firms up.
Serve immediately, or wrap individually in plastic wrap and store in a cool, dry place for up to 2 days.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 54.0 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 538 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
