🍑Peanut-Crunch Vegan Caramel Apples

Peanut-Crunch Vegan Caramel Apples | Plant-Based Recipe

Peanut-Crunch Vegan Caramel Apples are crisp whole apples dipped in a dairy-free caramel and rolled in chopped roasted peanuts. This recipe makes a fun fall dessert with a classic fair-style look: shiny caramel at the top, crunchy peanut coating around the sides and sturdy wooden sticks for easy serving.

Servings: 6 caramel apples | Prep Time: 25 minutes | Cook Time: 15 minutes | Chill Time: 30 minutes

Ingredients

For the Apples

• 6 small crisp apples, such as Honeycrisp, Gala or Granny Smith

• 6 wooden sticks

• 1 ½ cups (180 g.) roasted unsalted peanuts, finely chopped (or more)

For the Vegan Caramel

• 1 cup (200 g.) coconut sugar

• ½ cup (120 ml.) full-fat canned coconut milk

• ¼ cup (60 ml.) maple syrup

• 2 tbsp. (30 g.) plant-based butter

• 1 tsp. (5 ml.) vanilla extract

• ¼ tsp. fine sea salt

Directions

1. Line a baking sheet with parchment paper. Place the chopped peanuts in a shallow bowl.

2. Wash and dry the apples very well. Remove the stems and press a wooden stick firmly into the top of each apple.

3. Add the coconut sugar, coconut milk, maple syrup, plant-based butter and salt to a small heavy-bottomed saucepan.

4. Warm over medium heat, stirring often, until the mixture is smooth and begins to bubble.

5. Reduce the heat to medium-low and simmer for 10 to 12 minutes, stirring frequently, until the caramel thickens and coats the back of a spoon. It should look shiny. Pour in a slow ribbon.

6. Remove the pan from the heat and stir in the vanilla.

7. Let the caramel cool for 5 to 7 minutes, stirring occasionally. It should still be fluid, but thick enough to cling to the apples.

8. Holding one apple by the stick, dip it into the caramel and turn to coat the apple about three-quarters of the way up. Let the excess caramel drip back into the pan.

9. Immediately roll the caramel-coated apple in the chopped peanuts, pressing gently so the peanuts stick to the caramel.

10. Place the apple on the prepared baking sheet. Repeat with the remaining apples.

11. Chill for 30 minutes, or until the caramel is set enough to hold its shape.

12. Let the apples stand at room temperature for 5 to 10 minutes before serving so the caramel softens slightly.

Make It Yours

• For a thicker peanut coating, dip each apple in caramel, let it stand for 2 minutes, then roll it in the peanuts while the caramel is still tacky.

• For a sweet-salty finish, sprinkle the coated apples with a tiny pinch of flaky salt before chilling.

• For a chocolate version, drizzle the chilled apples with melted vegan dark chocolate. For a nut-free version, replace the peanuts with toasted pumpkin seeds, sunflower seeds or crushed pretzels.

Kitchen Notes

• Use small apples for the best caramel-to-apple balance. Large apples are harder to coat evenly and can make the caramel layer seem too thin.

• Dry apples are essential. Any water on the skin can keep the caramel from sticking. If the apples feel waxy, dip them briefly in very hot water, wipe them clean and dry them completely before adding the sticks.

• The caramel thickens as it cools. If it becomes too thick for dipping, warm it gently over low heat for 1 to 2 minutes, stirring until smooth again.

Pairs Well With

Serve these caramel apples with cinnamon tea, roasted nuts, popcorn, baked pears or a fall dessert board with fresh fruit and dark chocolate.