Old Fashioned Caramel Apples

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Old Fashioned Caramel Apples
12 small apples. (This is apple season! Pick your own at a local orchard or Farmers Market)
2 cups sugar1/2 cup water
1/2 cup heavy cream
1 cup salted peanuts

1.    Pull the stems out of the apples and insert wooden skewer. Cut skewer back to appropriate length


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2.    In a medium, heavy saucepan, combine the sugar and the water.

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Bring to a boil over medium-high heat, stirring once or twice with a wooden spoon until the sugar dissolves. Watch carefully and adjust the heat to maintain a controlled boil. Boil undisturbed for about 10 minutes, until the caramel turns a dark amber color. Remove pot from heat.

Very carefully add the cream.

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I added just a dash of cinnamon to my cream before adding it to the sugar mixture.

The mixture will boil up furiously. Stir vigorously with a wooden spoon. Let the caramel cool for about five minutes.


While the caramel is cooling, finely chop the peanuts.

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Line a large plate or a baking sheet with parchment paper and spray with cooking spray or lightly coat with a neutral-tasting oil.
One at a time, hold each apple by the stick and swirl to coat in the caramel.

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Let excess caramel drip back into the pot. Roll coated apple in chopped nuts. Set each apple on the parchment to cool completely.

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Serve immediately or store in an airtight container at room temperature for up to three days.

This recipe was adapted from the The Crisper Whisperer: Caramel Apples for Labor Day and Beyond;  Yummly.com

American wife to this Indian life. I am a right-brained, American woman married to a left-brained Indian man. I love art, design, up-cycling and multiple DIY projects at the same time. He loves simplicity and order. Follow us on this cultural collision as I combine our personalities and cultural differences through art, design, food, and raising kids. When I am not working on a craft or project, I co-host a lifestyle/entertainment show called "Daytime Blue Ridge," on our local NBC affiliate, WSLS 10. www.DaytimeBlueRidge.com

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