An easy caramel apples recipe made with smaller apples that’s just right for kids and adult snackers alike.
This week in the crisper, it’s a mighty fine thing indeed to see so many heirloom varieties of summer apples popping up at the farmers’ market. Why not get a head start on caramel apple season at your Labor Day barbecue? Super-easy recipe below. And read the full story here on Serious Eats.
- 12 small apples
- 2 cups sugar
- 1/2 cup water
- 1/2 cup heavy cream
- 1 cup salted peanuts
- Pull the stems out of the apples and cut a small X with a paring knife where each stem used to be. Push one end of a popsicle stick or twig about an inch into each apple where the X is.
- In a medium, heavy saucepan, combine the sugar and the water. Bring to a boil over medium-high heat, stirring once or twice with a wooden spoon until the sugar dissolves. Watch carefully and adjust the heat to maintain a controlled boil. Boil undisturbed for about 10 minutes, until the caramel turns a dark amber color. Remove pot from heat. Very carefully add the cream. The mixture will boil up furiously. Stir vigorously with a wooden spoon. Let the caramel cool for about five minutes. While the caramel is cooling, finely chop the peanuts. Line a large plate or a baking sheet with parchment paper and spray with cooking spray or lightly coat with a neutral-tasting oil.
- One at a time, hold each apple by the stick and swirl to coat in the caramel. Let excess caramel drip back into the pot. Roll coated apple in chopped nuts. Set each apple on the parchment to cool completely. Serve immediately or store in an airtight container at room temperature for up to three days.