CARAMEL APPLE DIP
Steps:
- Combine the caramels, cream, butter and vanilla in a small slow cooker. Cook on low, stirring every 20 minutes, until the mixture is melted, about 1 hour.
- Core the apples and slice into eighths. Skewer the ice-pop sticks into the apple slices. Dip the apple slices into the caramel sauce, letting excess drip off, then dip into the toppings of choice.
- For a cookies and cream flavor, Marcela coats the apples with crushed cookies and chocolate sauce.
- For a salted caramel apple, Katie sprinkles with chopped salted peanuts and sea salt.
- For a sweet take on breakfast, Jeff adds crushed cereal and mini white chocolate chips.
- For a Halloween treat, Sunny breaks up chocolate peanut butter bars and mini candy-coated chocolates for dipping.
- For a caramel apple easier than pie, GZ dips his into brown sugar and cinnamon.
CARAMEL APPLES WITH CRUSHED NUTS RECIPE BY TASTY
Bring in fall with some homemade caramel apples. Make your caramel dip, which comes together with less than five ingredients and can be stored and reheated on the stove. Then roll your apple in you favorite nut topping and coat to your heart's desire! (see guidelines)
Provided by Nichi Hoskins
Categories Desserts
Time 1h
Yield 8 apples
Number Of Ingredients 9
Steps:
- Set a wire rack over a baking sheet and grease both with nonstick spray.
- Add the water and sugar to a medium saucepan. Cook over high heat, without stirring (so the mixture doesn't crystallize), for about 10 minutes, until the mixture begins to turn golden brown. Note: Use a larger pan than you think you need; the caramel will bubble up when you add the cream.
- Reduce the heat to low. Slowly pour in a little bit of the heavy cream. The mixture will bubble. When it begins to recede, carefully whisk to incorporate the cream. Continue adding the cream in increments, stirring to incorporate.
- Once the cream is incorporated, stir in the salt. Increase the heat to medium-high and cook for 10-12 minutes more, until the caramel reaches 250°F (120°C) on an instant read thermometer. Remove the pot from the heat and let the caramel cool for about 5 minutes. Carefully transfer to a heatproof liquid measuring cup or bowl.
- Stick a popsicle stick though the top of each apple, about ⅔ of the way through.
- Dip an apple into the caramel until completely coated. Lift the apple from the caramel and spin the stick for 20-30 seconds to remove excess caramel. Roll the apple in the crushed nut topping and place upright on the baking sheet. Repeat with the remaining apples.
- Serve the apples immediately, or let set at room temperature for 1 hour. Leftover caramel apples will keep, loosely covered, in the refrigerator for 2-3 days.
- Enjoy!
Nutrition Facts : Calories 613 calories, Carbohydrate 80 grams, Fat 36 grams, Fiber 8 grams, Protein 6 grams, Sugar 65 grams
PEANUTTY CARAMEL APPLES
Chopped dry roasted peanuts put an added layer of nutty deliciousness on classic caramel apples. The perfect dessert for a fall night (or any night!)
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 5 servings
Number Of Ingredients 4
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.)
Nutrition Facts : Calories 490, Fat 20 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 5 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 11 g
EASY CARAMEL APPLE SALAD
A delicious twist on Watergate salad.
Provided by jessikaleigh512
Categories Salad Fruit Salad Recipes Apple Salad Recipes
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Stir whipped topping, pineapple, and butterscotch pudding mix together in a bowl until smooth. Fold apples and peanuts into pudding mixture until salad is well mixed.
- Refrigerate salad until completely chilled, at least 30 minutes.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 20 g, Fat 10.8 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 227.7 mg, Sugar 15.4 g
CARAMEL APPLES WITH CRUSHED PEANUTS
These delicious caramel apples are just the thing to make when you want something quick and easy to make for Halloween, or for a party!
Provided by Lindas Busy Kitchen
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Remove the stem from each apple, and press a craft stick into the top, and almost through the apple.
- Butter a large baking sheet.
- Place caramels and milk in a microwave safe bowl, and microwave on high for 3-4 minutes until caramels are melted, stirring once or twice during cooking time, Allow to cool briefly.
- Roll each apple in caramel sauce, until well coated.
- Roll in chopped nuts, candy bars, or candy pieces, and let set on baking sheet, until cool.
Nutrition Facts : Calories 504.2, Fat 17.9, SaturatedFat 3.5, Cholesterol 5.3, Sodium 171.1, Carbohydrate 84.4, Fiber 7.2, Sugar 66.3, Protein 10
PEANUT CARAMEL APPLES
I remember always getting candy and caramel apples at the fair or down the shore when I was a kid. This recipe is a little different with the addition of peanut butter, but just as good or better! If you remember having these as a kid, make them and be a kid again :) Or make them for your kids or grandkids for a treat!
Provided by Karen..
Categories Dessert
Time 30m
Yield 8-10 caramel apples
Number Of Ingredients 6
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.
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- Remove apple stems, rinse the apples under very hot water for a few seconds, then scrub dry with a paper towel to help remove the wax around the apple. If possible, place the apples in the refrigerator for several hours or days in advance so they are well chilled before dipping.
- Insert the craft sticks vertically into the apples. Line a pan with parchment paper and place the apples on it. Make space in your fridge to fit the pan. Add all of your toppings to plates or shallow bowls so they are ready to go. (If adding melted chocolate and then toppings, wait for the caramel to set on the apples before dipping them in melted chocolate).
- Make homemade caramel (this will take approximately 70 minutes), or melt store-bought pre-wrapped caramels (wrapper removed) in a large saucepan with 2 tablespoons of milk. Melt over medium heat until smooth. (See notes.)
- Allow the caramel too cool for 3-5 minutes before dipping the apples. If it's too hot it will slide off the apples more easily.
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