Peanut Brittle Apple Pops
Prep Time
Makes
Cooking Mode
3 Honeycrisp or Fuji apples, cored, each apple cut into 6 wedges
1½ cups chopped toasted, unsalted peanuts
1½ cups sugar
½ cup corn syrup
1 tsp apple cider vinegar
1 tsp salt
2 tbsp butter, cut into small pieces, room temperature
1 tsp baking soda
18 lollipop sticks
3 Honeycrisp or Fuji apples, cored, each apple cut into 6 wedges
1½ cups chopped toasted, unsalted peanuts
1½ cups sugar
½ cup corn syrup
1 tsp apple cider vinegar
1 tsp salt
2 tbsp butter, cut into small pieces, room temperature
1 tsp baking soda
18 lollipop sticks
Directions
1Thread each apple wedge onto a lollipop stick. Pat apple wedges dry with paper towel; arrange on parchment paper-lined baking sheet. Place peanuts in shallow bowl or pie plate. Set aside.
2In large heavy-bottomed saucepan, combine sugar, ⅓ cup (75 mL) water, corn syrup, vinegar and salt. Bring to boil over medium heat, stirring until sugar is dissolved. Continue to boil, without stirring, and occasionally brushing insides of saucepan with pastry brush dipped in cold water (to prevent sugar from crystallizing on sides of saucepan), 10 to 12 min., or until candy thermometer registers hard crack stage (300°F/150°C to 310°F/154°C).
3Remove from heat and immediately stir in butter and baking soda with wooden spoon; working carefully as hot mixture will bubble up.
4Working quickly, dip apple wedges in candy, allowing excess to drip back into saucepan. Holding by the stick, roll each piece of candied apple in the peanuts; place on parchment paper-lined baking sheet. If candy hardens while dipping, place back on low heat and gently stir with wooden spoon until re-softened. Cool dipped apples until candy hardens.
Tips
1
When making hard candy, humidity may affect caramelization process, so avoid making on humid or rainy days.
Disclaimer
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Personal Note
Personal Note
