Caramel Apples

Anything tastes better covered in caramel. –Keely


  • 8 small tart apples (I use Granny Smith)
  • 1 cup heavy cream, divided
  • 1 cup sugar
  • ¾ cup Karo syrup
  • 1 stick butter
  • 1 teaspoon vanilla
  • pinch of salt
  • 2 cups roasted peanuts, chopped


Add a splash of vinegar to a medium bowl of hot water. Dip apples, and rub with kitchen towel to remove excess wax. Discard stems, and insert sticks halfway into apples.


Combine 3/4 cup of the cream, sugar, corn syrup and butter in a large saucepan or small stockpot. Bring to boil over medium-high heat. Boil for 12 minutes, stirring constantly. Mixture should turn a warm brown color. It will darken a bit when it cools. Don’t try to get it too dark or it will be hard as a rock.


Whisk in remaining 1/4 cup cream, vanilla and salt. Remove from heat.


Dip apples into hot caramel, allow excess to drip off, then roll in peanuts pressing lightly onto caramel before it cools. Refrigerate until serving. Serve at room temperature.


If you can’t find caramel apple sticks, two bamboo skewers work in a pinch.