These can be made with red or green apples, and the peanuts may be replaced by pecans, or omitted altogether. Serve these in fluted cupcake liners after the nuts and caramel have set.
INGREDIENTS | SERVES 6
- 1 pound caramels, unwrapped
- ¼ cup heavy cream
- 1 cup chopped roasted, salted peanuts
- 6 wooden skewers or frozen popsicle sticks
- 6 small apples
Melt the caramels in the cream in a saucepan over low heat.
Stir to make the caramel smooth. Remove from heat.
Spread the peanuts on a platter. Put the skewers in the apples.
Dip the apples into the melted caramels, and let the excess caramel drip back into the pan.
Roll the apples in the nuts, and set them on a platter with the stick pointing up. Refrigerate the platter for 5 minutes. Remove from the refrigerator after the caramel has set.
Have children trace their hands on rolled-out Sugar Cookie dough using a clean wooden skewer or the handle-end of a silverware spoon. Help the children cut out the cookies, and then allow them to design decorations depicting rings and bracelets on the hand shapes using colored sugars and nonpareils. Bake according to directions for Sugar Cookies.