Halloween Caramel Apples: Homemade Buttery Caramel-Dipped Apples with Chopped Peanuts

Wash the apples in hot water and dry thoroughly to remove any waxy coating, which keeps caramel from sticking. Push a stick firmly into the stem end of each apple and chill them in the refrigerator.

Serves 8

Ingredients

• 8 small to medium crisp apples (Granny Smith or Honeycrisp), stems removed
• 8 wooden sticks or sturdy twigs
• 1 cup heavy cream
• 1 cup light corn syrup
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon flaky sea salt
• 1 cup roasted salted peanuts, finely chopped
• Optional toppings: mini chocolate chips, sprinkles or crushed pretzels

Instructions

1. Wash the apples in hot water and dry thoroughly to remove any waxy coating, which keeps caramel from sticking. Push a stick firmly into the stem end of each apple and chill them in the refrigerator.
2. Line a baking sheet with parchment and grease it lightly with butter. Put the chopped peanuts and any other toppings in shallow bowls.
3. In a heavy saucepan, combine the cream, corn syrup, brown sugar, granulated sugar and butter. Stir over medium heat until the sugar dissolves, then clip on a candy thermometer.
4. Boil without stirring, swirling the pan occasionally, until the caramel reaches 240°F to 245°F (firm-ball stage), about 15 to 20 minutes. Remove from the heat and stir in the vanilla and sea salt.
5. Let the caramel cool for 2 to 3 minutes until it thickens slightly. Tilt the pan and dip each cold apple, turning to coat, then lift and let the excess drip back into the pan for a few seconds.
6. Immediately roll the bottom half of the apple in chopped peanuts or toppings, then stand it on the parchment. If the caramel firms up, warm it gently over low heat.
7. Chill the apples for 20 minutes until the caramel is set. Serve the same day for the crispest apples, or wrap each in cellophane and tie with ribbon for party favors.
8. Caramel apples are a direct descendant of the candy apple, which a Newark confectioner invented in 1908 to sell leftover red cinnamon candy at Christmas. By the 1950s a Kraft employee had discovered that melted caramels cling to apples beautifully, and the gooey, nutty version took over trick-or-treat tables across America. Making the caramel from scratch is worth it: it is softer, saltier and far more buttery than anything from a bag.

Nutrition (estimated, per serving)

• Calories: 520 kcal
• Protein: 6g
• Fat: 24g
• Carbohydrates: 78g
• Fiber: 5g
• Sugar: 68g
• Sodium: 230mg