Saturday, September 26, 2009

Caramel Apples with Peanuts

6 Granny Smith apples
6 wooden sticks
1 14-oz. pkg. individually wrapped caramels, unwrapped
2 Tbs. water
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
3 C. peanuts, chopped

Insert wooden sticks 3/4 of the way into the stem end of each apple and then place on a cookie sheet covered with lightly greased aluminum foil.

Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla and cinnamon.

Spread the peanuts, or topping of your choice, out on a dinner plate. Hint: by putting some peanuts on the cookies sheet you won't have to worry about them sticking as badly.

Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil and chill. Refrigerator until ready to serve.

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