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Halloween: Tricked-Out Caramel Apples

Source of Recipe


CHOW magazine



List of Ingredients



• 8 large Braeburn apples, at room temperature
  
• Peanut Butter-Chocolate Ganache, at room temperature (recipe follows)
  
• 8 chopsticks or craft sticks
  
• .
  
• -- For the coating --
  
• 2 cups honey roasted peanuts, coarsely chopped
  
• 2 cups packed light brown sugar
  
• 1¾ cups heavy cream
  
• ¾ cup dark corn syrup
  
• 2 Tbsp unsalted butter (¼ stick)
  
• 2 tsp kosher salt
  






Instructions



1. Wash the apples under hot water to remove any wax coating, and dry thoroughly. Starting at the bottom, core the apples with the smaller scoop of a melon baller. Reserve the bottom "plugs" of the apples. Continue coring up to the top inch of the apples (you just want all the seeds removed). Line a baking sheet with parchment paper and set aside.
   
   
2. Stuff the apples with about 1 to 2 tablespoons of the ganache, then close with the reserved apple plugs to seal. Push the sticks through the stem ends of the apples and set the apples on the baking sheet. Place peanuts in a shallow dish; set aside. Prepare an ice water bath by filling a bowl halfway with ice and water.
   
   
3. Combine remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Cook until mixture registers 250° on a candy thermometer, about 10 to 15 minutes. Immediately dip the bottom of the saucepan in the ice water bath, and let it chill until the bubbles have subsided, about 1 minute. Stir until stiff caramel from the bottom is incorporated into the warm caramel on top. Remove from the water bath.
   
   
4. Dip the stuffed apples, one at a time, into the caramel, rotating once to coat three-quarters of the way up the sides. Lift each apple straight up from the caramel, letting the excess drip back into the pot until the drips have slowed, about 10 to 15 seconds.
   
   
5. Roll the apple in the peanuts and hold upright for 10 to 15 seconds. Place on the prepared baking sheet and repeat with the remaining apples. (If the caramel gets too hard to coat the apples well, set the pan over low heat and re-warm, stirring constantly, until the caramel is loose and pourable.) Refrigerate the apples until set, at least 10 minutes.
   
   Makes 8 apples.
   
   .............
   
   PEANUT BUTTER-CHOCOLATE GANACHE
   
   • 5 ounces bittersweet chocolate, coarsely chopped
   • ¼ cup smooth peanut butter
   • ½ cup heavy cream
   • ½ tsp vanilla extract
   
   Combine chocolate and peanut butter in a small heatproof bowl; set aside.
   
   Combine cream and vanilla extract in a small saucepan and bring to a simmer over medium heat, about 3 minutes.
   
   Pour cream over chocolate mixture and let sit until chocolate is mostly melted, about 2 minutes. Stir until chocolate is completely melted and mixture is smooth.
   
   Makes 1 cup.