Sticky Carnival Caramel Apples

A classic of American carnivals and Halloween nights, caramel apples coat crisp fruit in a glossy homemade caramel shell. This sticky carnival version finishes with chopped roasted peanuts and mini chocolate chips for fairground crunch.

Serves 6 · 20 min prep · 15 min cook

Estimate for one serving

• 320 cal
• 3g protein
• 58g carbs
• 11g fat
• 3g fiber

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Ingredients

• 6 medium crisp apples (Granny Smith or Honeycrisp)
• 6 wooden popsicle sticks
• 1 cup granulated sugar
• 1/4 cup light corn syrup
• 1/4 cup unsalted butter
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/2 cup chopped roasted peanuts
• 1/4 cup mini chocolate chips

Instructions

1. 1Wash and thoroughly dry the apples so no moisture remains on the skin; remove stems and firmly insert a wooden stick into the stem end of each apple until secure.
2. 2Line a baking sheet with parchment paper and lightly grease it so the finished apples release easily later.
3. 3In a heavy medium saucepan over medium heat, combine the sugar, corn syrup, and butter, stirring gently until the butter melts and the mixture looks smooth.
4. 4Clip on a candy thermometer and bring the mixture to a steady boil without stirring once it starts bubbling; cook until it reaches 245°F (firm-ball stage), which usually takes 8 to 12 minutes.
5. 5Remove the pan from heat and carefully stir in the heavy cream, vanilla, and salt; the mixture will bubble vigorously, so stand back and keep stirring until fully smooth and glossy.
6. 6Let the caramel cool for 2 to 3 minutes until it thickens slightly but is still pourable and coats the back of a spoon.
7. 7Tilt the pan and dip each apple, twirling to coat evenly almost to the stick; allow excess caramel to drip back into the pan.
8. 8While the caramel is still warm and sticky, roll the bottom half of each apple in the chopped peanuts and mini chocolate chips for crunch and festive color.
9. 9Place the coated apples upright on the prepared parchment sheet and let them set at room temperature for at least 30 minutes until the caramel firms.
10. 10If making ahead, wrap each apple loosely in cellophane once fully set and store in a cool spot up to one day; serve at cool room temperature so the caramel stays chewy.