Booze Makes Caramel Apples Even Better

Think sticky caramel apples are just for kids? Not these, which are soaked in a mixture of hard apple cider and brandy, then dipped in a simple caramel made from melted down candy.—Jessica Battilana

Boozy Caramel Apples

Makes 2

  • 2 small firm-tart apples (green or red)
  • 2 12-oz bottles of hard apple cider
  • .5 cup apple brandy
  • 2 thick wooden skewers, chopsticks or popsicle sticks
  • 10 oz soft caramels, unwrapped
  • 2 tbsp heavy cream
  • .5 cup finely chopped salted peanuts

Rinse the apples in hot water and rub vigorously with a dish towel to dry. With a wooden or metal skewer, poke holes all over the apples. Pour the cider and brandy into a large bowl and add the apples. Set a plate or pot lid on top of the apples so they’re submerged below the surface of the cider. Let soak at room temperature for 3 hours.

Remove the apples from the cider and pat dry (save the spiked cider for a cocktail or punch). Insert a skewer through the center of each apple and lightly grease a small baking dish or plate.

Put the caramels and heavy cream in a small heavy-bottom saucepan over low heat and cook, stirring frequently, until the caramel is fully melted. Spread the peanuts on a plate. Remove the melted caramel from the heat and, working quickly, dip and roll each apple to coat. Immediately roll in the peanuts, then set on the greased baking dish. Transfer to the refrigerator and refrigerate until the caramel is firm for about 1 hour.


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