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- Makes 6
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Bring those fond memories of state fairs and fall festivals back to life—or make some new autumn memories of your own—with a batch of caramel apples. Peanut butter and brown rice syrup coat these festive treats in a lightly sweet, caramel-like shell that hardens as it chills for a snack you can really sink your teeth into without getting them stuck.
For this recipe, choose small, perfectly round apples with no cuts or bruises and dry them well after washing. Water drops could prevent the coating from sticking to the apples’ skin. The caramel apples will keep up to two days in the fridge.
Recipe from isachandra.com
Ingredients
- 6 Granny Smith and/or McIntosh apples
- ½ cup natural-style creamy peanut butter, room temperature
- ½ cup brown rice syrup, room temperature
- ¾ cup salted roasted peanuts, chopped
Instructions
- Insert a rounded wooden stick into the stem end of each apple.
- In a small saucepan, combine the peanut butter and brown rice syrup; cook and over low heat just until heated through. Remove from heat. (The mixture should fall from a fork in ribbons. If it seems stiff, stir in a little more brown rice syrup.)
- Using a spoon, spread the peanut butter mixture over the apples. Sprinkle with peanuts; press lightly to adhere. Place apples on a cutting board or a tray lined with waxed paper and chill at least 3 hours.
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Comments (4)
(5 from 2 votes)Will these transport unfridgerated? I want to make them for family ahead of time before traveling in car fo five hours.
Is there a substitute for brown rice syrup?
Never mind - sorry just read the comment below
We love apples and peanut butter as a snack and this version for a caramel apple is fantastic! Super easy to make! I did not have brown rice syrup, so I looked up what I could use as an alternative, I used maple syrup...it was a great combination!