Caramel Candy Apple Slices Peanuts (Printable)

Sweet apple slices coated in caramel with a crunchy peanut topping, perfect for a quick, tasty snack.

# What you'll need:

→ Apples

01 - 2 large crisp apples (Granny Smith or Honeycrisp), washed and dried

→ Caramel

02 - 1 cup soft caramels (approximately 24 pieces), unwrapped
03 - 2 tablespoons heavy cream

→ Toppings

04 - 1/2 cup roasted salted peanuts, finely crushed
05 - 1/4 cup mini chocolate chips (optional)
06 - 1/4 teaspoon flaky sea salt (optional)

→ Additional

07 - 12 wooden popsicle sticks or lollipop sticks
08 - Nonstick cooking spray or parchment paper

# Method:

01 - Line a baking sheet with parchment paper or lightly coat with nonstick spray.
02 - Cut each apple into 6 thick slices, removing the core and seeds from each slice. Pat slices dry with paper towels.
03 - Insert a popsicle stick into the bottom of each apple slice, pushing approximately halfway through.
04 - In a small saucepan over low heat, melt the caramels with heavy cream, stirring constantly until smooth, approximately 3 to 4 minutes. Remove from heat.
05 - Dip each apple slice into the warm caramel, allowing excess to drip off. Use a spoon to help cover the sides if needed.
06 - Immediately sprinkle or dip the caramel-coated apple slices in crushed peanuts. Add chocolate chips or sea salt if desired.
07 - Place coated slices on the prepared baking sheet. Refrigerate for at least 10 minutes to set.

# Expert Advice:

01 -
  • They come together in under thirty minutes, which means you can make them while dinner's still cooking or as a last-minute party fix.
  • The contrast of crispy apple skin, gooey caramel, and crunchy peanuts is honestly addictive—each bite is three textures at once.
  • They're foolproof enough for kids to help make, but elegant enough that no one will guess how simple they actually are.
02 -
  • If your caramel gets too stiff while you're working, just pop it back on the heat for thirty seconds to loosen it up again—this has saved me more than once when I got distracted mid-dipping.
  • Don't skip drying the apple slices; any water on the surface will cause the caramel to bead up instead of coating smoothly, and you'll end up with bare patches that look unfinished.
03 -
  • Use a candy thermometer if you're worried about the caramel temperature; you want it around 250°F so it coats without being so hot that it burns your mouth or the apples.
  • If you find yourself making these repeatedly, buy caramels in bulk from a restaurant supply store because the individual pieces add up quickly and bulk caramels cost less than half the price.
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