Peanut Caramel Apples with Homemade Caramel

What you need

• 6 Granny Smith apples, medium, cold
• 6 wooden sticks, or sturdy skewers
• 200 g (1 cup) granulated sugar
• 120 ml (1/2 cup) light corn syrup
• 240 ml (1 cup) heavy cream
• 60 g (4 tbsp) unsalted butter, 1 tsp of it for greasing the parchment
• 1/2 tsp salt
• 1 tsp vanilla extract
• 100 g (3/4 cup) roasted salted peanuts, chopped

Method

Restated from the original video

1. 1

   Rinse the apples under hot running water, then rub off the waxy coating with a towel. Dry them completely.

2. 2

   Pull out the stems. Push a stick firmly down through the top of every apple, about halfway. Chill the apples for 20 min, since cold apples set the caramel faster.

3. 3

   Line a baking sheet with parchment and grease it lightly with butter. Spread the peanuts on a plate.

4. 4

   Combine the sugar, corn syrup, cream, the rest of the butter and the salt in a heavy 3 l saucepan. Stir over medium heat until the sugar dissolves and the butter melts.

5. 5

   Clip a candy thermometer to the pot. Bring to a boil and cook, stirring slowly and often, until it reaches 118 °C (245 °F), 15-20 min. The caramel will turn deep golden.

6. 6

   Take the pot off the heat and stir in the vanilla carefully, since it will sputter. Cool for 5 min, until slightly thickened.

7. 7

   Tilt the pot and dip an apple, turning it to coat nearly to the top. Lift it out, let the excess drip back, and scrape the bottom against the rim.

8. 8

   Roll the lower half of the apple in the peanuts and stand it on the parchment. Repeat with the rest. If the caramel gets too thick, warm it gently over low heat.

9. 9

   Refrigerate for 30 min, until the caramel is firm. Let the apples stand for 10 min at room temperature before eating.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.