Step 1

Lay out tools

Step 2

Line a large baking sheet with a silicone baking mat or greased wax paper, set aside.

Step 3

Locate your instant read thermometer and have it close by.

Step 4

Wash the apples thoroughly to remove the waxy coating. This step is critical to make sure the caramel sticks to the apples and doesn't just slide off. I use a clean, rough sponge and warm water to gently rough up the skin and remove the wax. Using organic apples without the wax coating is preferred.

Step 5

Dry thoroughly with a towel and set out on the prepared baking sheet.

Step 6

Carefully insert the sticks.

Step 7

Place the apples on the prepared baking sheet and put them in the refrigerator. Chilling the apples & baking sheet helps prevent the caramel from sliding off the apples.

Step 8

There are many ways to crush peanuts, here are two I recommend: Put the peanuts in food processor or blender and pulse 3 times (or until they are chopped but be careful not to turn them into peanut butter). put them in a nut milk bag or plastic bag and crush with a rolling pin or by hitting them with a large measuring cup (my kids’ favorite way to help).

Step 9

Put butter, corn syrup, condensed milk and sea salt in a 4-quart saucepan.

Step 10

Cook over low heat until the butter is melted. Then add the brown sugar carefully, making sure not to splash any on the sides of the pan.

Step 11

Cook over medium-low heat until the caramel reaches 235-240 degrees F on an instant read thermometer, stirring constantly with a heatproof spatula or wooden spoon, making sure not to let any of the mixture on the bottom or sides burn or get too brown. This takes about 20-25 minutes. Do not rush it.

Step 12

You will know you’re getting close when the caramel becomes slightly darker brown in color (but it’s still light brown), thickens and pulls away from the sides of the saucepan as you stir. It will also remain solid when removed from the pot and left to cool or put in cold water.

Step 13

When the caramel is finished cooking, remove from heat, add vanilla and stir vigorously.

Step 14

Dip apples into the caramel one at a time, carefully turning them to coat.

Step 15

Immediately roll the dipped apples into desired toppings, in this case, crushed peanuts. You can also leave them plain if you'd like.

Step 16

Set onto the prepared baking sheet to harden. To speed up the process put the finished caramel apples in the refrigerator. Remove 30-60 minutes before serving so the caramel is soft.