Caramel Candy Apple Slices (Printable)

Crisp apple slices dipped in caramel and topped with crushed peanuts for a sweet, crunchy snack.

# What You'll Need:

→ Apples

01 - 2 large crisp apples (Granny Smith or Honeycrisp), washed and dried

→ Caramel

02 - 1 cup soft caramels (approximately 24 pieces), unwrapped
03 - 2 tablespoons heavy cream

→ Toppings

04 - 1/2 cup roasted salted peanuts, finely crushed
05 - 1/4 cup mini chocolate chips (optional)
06 - 1/4 teaspoon flaky sea salt (optional)

→ Additional

07 - 12 wooden popsicle sticks or lollipop sticks
08 - Nonstick cooking spray or parchment paper

# Step-by-step Directions:

01 - Line a baking sheet with parchment paper or lightly coat with nonstick spray.
02 - Cut each apple into 6 thick slices, removing the core and seeds from each slice. Pat slices dry with paper towels.
03 - Insert a popsicle stick into the bottom of each apple slice, pushing approximately halfway through.
04 - In a small saucepan over low heat, melt the caramels with heavy cream, stirring constantly until smooth, approximately 3 to 4 minutes. Remove from heat.
05 - Dip each apple slice into the warm caramel, allowing excess to drip off. Use a spoon to help cover the sides if needed.
06 - Immediately sprinkle or dip the caramel-coated apple slices in crushed peanuts. Add chocolate chips or sea salt if desired.
07 - Place coated slices on the prepared baking sheet. Refrigerate for at least 10 minutes to set.

# Expert Advice:

01 -
  • They come together in under 30 minutes, which means you can actually make these on a whim instead of just thinking about it.
  • The contrast of warm, melty caramel against crisp apple and crunchy peanuts is genuinely addictive, and no one ever stops at just one.
  • They're naturally gluten-free and vegetarian, making them the kind of treat that works for almost any guest without requiring apology notes.
02 -
  • Wet apples are the enemy—any moisture on the surface prevents caramel adhesion, so dry your slices aggressively with paper towels even if it feels excessive.
  • Don't let your caramel cool before dipping or it will become too thick and gloppy instead of flowing smoothly; if it hardens, return it to low heat for 30 seconds to loosen it up again.
03 -
  • Warm your dipping caramel by setting the bowl over a larger bowl of hot water between batches if it starts to thicken—this keeps it pourable without cooking it further.
  • Double-dip for an extra-thick caramel layer that feels decadent and makes the apples feel less perishable, though one coat is sufficient and less overwhelming.
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