Peanut Caramel Apples Recipes

PEANUT BUTTER CARAMEL APPLES

Steps:

• Gather the ingredients.
• Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray .
• Place the chopped peanut butter cups and peanuts in separate bowls and set aside for now.
• Wash and dry the apples carefully. Remove the stems, and stick skewers firmly in the stem ends.
• Place the unwrapped caramels and the water in a microwave-safe bowl.
• Microwave for 1 minute, then stir; microwave for an additional minute or until completely melted. Continue to heat caramel in short intervals until it is a workable temperature and consistency. It should be smooth and very fluid by the end.
• Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. Use a spoon, if necessary, to pour caramel over the top so that the entire apple is covered.
• Bring it out of the caramel and twirl it upside down to remove excess, then set on the prepared baking sheet.
• Repeat with remaining apples. Place the caramel-covered apples in the refrigerator to set for at least 30 minutes.
• Place the chocolate or chocolate candy coating in a microwave-safe bowl and microwave until melted, stirring every 45 seconds.
• Dip the caramel-covered apple in the chocolate, until the caramel is almost entirely covered. Use a spoon if it helps to pour some of the chocolate over the caramel to get even coverage.
• Press some chopped peanut butter cups into the chocolate while it is still wet, and sprinkle the chopped peanuts evenly over the wet chocolate.
• Place the apple back on the baking sheet and repeat with remaining apples.
• Place the peanut butter chips and coconut oil in a small microwave-safe bowl and microwave until the chips are melted, stirring after every 30 seconds to prevent overheating.
• Transfer the melted chips into a small plastic bag and snip off a small corner of the bag.
• Drizzle the peanut butter chips in a thin line over the top of each apple, radiating out from the center, for a beautiful finishing touch. Refrigerate the apples until the peanut butter sets-about 15 minutes.
• Tightly wrap apples individually in plastic wrap if not serving immediately and store them in the refrigerator for up to a week.

PEANUTTY CARAMEL APPLES

Steps:

• Wash apples, then dry completely. (Note: In order for the caramel sauce to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the caramel sauce.)
• Insert wooden pop stick into stem end of each apple. Microwave caramels and milk in large glass microwaveable measuring cup on HIGH 2 to 2-1/2 min. or until caramels are completely melted and mixture is well blended when stirred.
• Cover large plate with parchment; spray with cooking spray. Place nuts in bowl. Dip apples, 1 at a time, into caramel sauce, turning to evenly coat each apple. Hold dipped apple over bowl to let excess caramel drip back into bowl. Dip apples in nuts; place on prepared plate.
• Refrigerate 1 hour or until caramel is firm. Remove apples from refrigerator 15 min. before serving. (Note: Caramel apples can be refrigerated up to 2 days before serving.)

CARAMEL APPLES

Steps:

• In a heavy 3-qt. saucepan, combine butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla. Insert wooden sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on waxed paper to cool. If desired, roll the bottom of the dipped apples into chopped peanuts.

PEANUT CARAMEL APPLES

Steps:

• Wash and dry apples.
• Insert stick into stem end of each apple and set aside.
• Place peanuts in a shallow bowl or pie pan and set aside.
• In a heavy saucepan, cook caramels, peanut butter and water over low heat until melted and blended, stirring frequently.
• Remove from heat (you may have to return to heat if mixture starts to set up).
• Dip and turn each apple in caramel mixture, coating most of the way up.
• Allow excess to drip into pan.
• Dip apples in peanuts and place on a waxed paper lined baking sheet or into paper cupcake liners.
• Store in a cool place or refrigerate.
• Remove from refrigerator 20 minutes before serving.

CARAMEL PEANUT BUTTER DIP AND FUJI APPLES

Steps:

• Unwrap candies and place into a bowl.
• Have your GH cut the Fuji apples into quarters and cut into each quarter to remove the core. The GH should then slice apples into 8 pieces per apple. Count for them and make sure they make even slices. You need 16 slices, total. Squirt some lemon juice into a bowl with 1 cup of water in it. Add the sliced apples and turn them around in the lemon water then drain them in a strainer or colander. Lemon juice is sour, but it's only a tiny bit on lots of apple slices. The apples will still taste sweet and really good. The skin of an apple keeps them from turning brown before you cut them, but apples will turn brown once they are cut up and the air can touch their insides. Lemon juice is acidic. That means that it has special properties in it that can keep apples from turning brown.
• Add 1 tablespoon water and peanut butter to your caramel candies. Place candies in microwave oven on high for 2 minutes. Stir the dip with a rubber spatula. If the candy is not melted all the way, put it back in the microwave on high for another 20 seconds. Add a pinch of cinnamon to the sauce and stir. DO NOT TELL ANYONE ABOUT THE CINNAMON! Tell your GH not to tell, too. This is your secret ingredient.
• To serve, place drained, sliced apples next to your caramel and peanut butter dip and start dunking!

PEANUT BUTTER CARAMEL APPLES

Steps:

• Insert a rounded wooden stick into the stem end of each apple.
• In a small saucepan, combine the peanut butter and brown rice syrup; cook and over low heat just until heated through. Remove from heat. (The mixture should fall from a fork in ribbons. If it seems stiff, stir in a little more brown rice syrup.)
• Using a spoon, spread the peanut butter mixture over the apples. Sprinkle with peanuts; press lightly to adhere. Place apples on a cutting board or a tray lined with waxed paper and chill at least 3 hours.