Mini Caramel Apples

Mini Caramel Apples

Hello, ghosts, goblins and fellow foodies! I have a fun one for you today, just in time for Halloween and straight to you from the table of my costume party this past Saturday. Even an entire lazy Sunday wasn’t enough time to recuperate from the weekend’s festivities, but hey. We’ll sleep when we’re dead, right?

Caramel Apples

These caramel apples were one of my favorite treats from the party and staged a nice scene on the candlelit table with mountains of other mouthwatering, devilishly delicious goodies. They were very simple to make, too. Just grab a melon baller, two deep red apples and scoop away until you have a nice, rounded “mini apples.” Make a homemade caramel sauce, dunk in the little apples and coat the bottoms with crushed peanuts. Voila!

Mini Caramel Apples Recipe

I used twigs (scrubbed clean) from my yard to make for a really rustic, spooky presentation and these didn’t fail to impress. They were absolutely adorable and sinfully scrumptious! Try them for your Halloween party or other fall festivities, and I think  you’d agree!

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Print Recipe

Mini Caramel Apples

Yield: Makes approximately 16-20


3/4 cup light corn syrup

1 cup sugar

1/2 cup unsalted butter

About 1 1/4 cups heavy whipping cream, divided

1/2 cup chopped peanuts

2 large red apples

About 20 slender but sturdy food-safe twigs or craft sticks


Heat corn syrup, sugar, butter, and 3/4 cup plus 2 tbsp. cream in a 3-qt. saucepan over medium-high heat until mixture reaches 275° on a candy thermometer*, about 15 minutes, stirring often with the thermometer or a wooden spoon once it starts to brown. While caramel boils, prepare the remaining ingredients (you'll need to have everything ready before beginning step 3).

Grease a baking sheet and set aside. Place peanuts in a large, deep plate such as a pie pan and set aside. Using a 1-in. melon baller, cut apples into balls (you should get 8 to 10 from each apple). Push thickest end of a twig into each apple ball through skin side to center. Set on paper towels to absorb moisture.

Remove caramel from heat when at 275° and pour in remaining 1/4 cup cream, stirring until very smooth (it will come together after about 1 minute) and being careful of any splattering caramel.

Dip apple balls into caramel, making sure caramel comes over edges of skin and letting excess drip off. Dip bottom of each ball into peanuts, then set on the baking sheet to cool.

*You'll need an accurate candy thermometer. Check it by immersing in boiling water; it should read 212°. If it's a few degrees too high or low, cook the caramel to a corresponding few degrees more or less. If it's way off, get a new thermometer.

Make ahead: Chill until ready to serve, up to 3 hours ahead. Serve at room temperature.


Adapted from My Recipes