Peanut Butter Candy Apples

Peanut Butter Candy Apples requires roughly 45 minutes from start to finish. This recipe makes 10 servings with 577 calories, 11g of protein, and 22g of fat each. For $1.01 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. It works well as a side dish. Head to the store and pick up sugar, shortening, roasted peanuts, and a few other things to make it today. This recipe is liked by 18 foodies and cooks. It is perfect for Halloween. It is brought to you by Betty Crocker. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 36%, this dish is not so super. Try Peanut Butter Candy Pie, Peanut Butter Buckeye Candy, and Tiger Peanut Butter Candy for similar recipes.

Servings: 10

Preparation duration: 30 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 Line cookie sheet with waxed paper; spray waxed paper with cooking spray. Wash and dry apples; remove stem and blossom ends. Insert craft stick into stem end of each apple. 2 In 2-quart saucepan, mix sugar, water and 1/4 cup of the corn syrup. Heat to boiling over medium-high heat. Cook about 8 minutes, without stirring, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. 3 Working quickly, dip each apple in sugar mixture. Place on cookie sheet; let stand 4 minutes. 4 Meanwhile, in top of double boiler, mix remaining 3/4 cup corn syrup, the peanut butter and shortening. Cook over simmering water about 4 minutes, stirring constantly until smooth. Dip coated apples almost completely in peanut butter mixture; roll apples in chopped peanuts, using hands to help adhere if necessary. Return to cookie sheet; refrigerate 15 minutes or until set. Store covered at room temperature.

 

Step by step:

1. Line cookie sheet with waxed paper; spray waxed paper with cooking spray. Wash and dry apples; remove stem and blossom ends. Insert craft stick into stem end of each apple.

2. In 2-quart saucepan, mix sugar, water and 1/4 cup of the corn syrup.

3. Heat to boiling over medium-high heat. Cook about 8 minutes, without stirring, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat.

4. Working quickly, dip each apple in sugar mixture.

5. Place on cookie sheet; let stand 4 minutes.

6. Meanwhile, in top of double boiler, mix remaining 3/4 cup corn syrup, the peanut butter and shortening. Cook over simmering water about 4 minutes, stirring constantly until smooth. Dip coated apples almost completely in peanut butter mixture; roll apples in chopped peanuts, using hands to help adhere if necessary. Return to cookie sheet; refrigerate 15 minutes or until set. Store covered at room temperature.

Nutrition Information:

covered percent of daily need