Caramel Apples covered with a homemade caramel and chopped peanuts are the perfect way to celebrate Fall! Easy to make and with delicious layers of yum, they’re a classic carnival treat everyone will love!
We’re finally seeing temperate weather here in Southern California and I can’t be more excited to welcome Fall. As much as I love finding asparagus in abundance, I am so ready for chilly days and cozy nights!
And what better way to embrace this season than caramel-dipped apples? These classic carnival treats are not only a delicious anytime-of-the-day pick-me-upper, but they also make great party favors or holiday gifts.
Caramel apples are definitely the easiest, yummiest and most fun treat you can make this Autumn. A generous coat of sweet, creamy caramel and crunchy peanuts kicks up vitamin-rich tart apples from healthy to indulgent.
I used chopped peanuts for an additional layer of yum but you can easily gourmet these apples up with melted chocolate drizzles, crushed Oreo cookies, graham cracker crumbs, M & M’s, toffee bits, colored sprinkles, mini marshmallows, raw cane sugar, chopped peanut butter cups, or even your favorite dry cereal.
How Do You Make Caramel Stick To Apples?
The apples need to be prepped before dipping to ensure the caramel sticks well. Dip them in boiling water briefly and then give the skins a good wipe down to rid of any wax residue and to completely dry.
- boiling water
- 8 Granny Smith apples
- 1 cup butter
- 2 cups brown sugar
- 1 cup light corn syrup
- 1 (14 ounces) can condensed milk
- 1 teaspoon vanilla extract
- 2 cups chopped peanuts
- 8 wooden sticks
- Candy thermometer
- Line a baking sheet with parchment paper.
- Dip apples in boiling water for about 3 to 5 seconds. Gently wipe down the surface with paper towels to remove any wax residue on the skin. Pat dry.
- Insert a wooden stick into the center of each apple through the stem end. Make sure apples are at room temperature.
- Remove caramel from heat and add vanilla extract, stirring to combine.
- In a saucepan over medium-high heat, combine butter, brown sugar, corn syrup, and condensed milk. Bring to a boil, stirring constantly. Lower heat to medium and continue to cook, stirring constantly for about 25 to 30 minutes or until a candy thermometer reads 248 degrees F. The caramel should coat back of a spoon. Check by dropping a teaspoon of the syrup into a glass of cold water. It's ready if it forms into a firm ball.
- Quickly dip each apple into the hot caramel, swirling apples in the sauce to completely to about 1/2 inch of the wooden handle. Allow excess caramel to drip back into the pan.
- Immediately (while the caramel is still hot) roll apples on peanuts to fully coat. Sprinkle peanuts on missed spots. Arrange apples stick side up on prepared baking sheet. Allow to completely cool.