Peanut Butter Caramel Apple (from Post Punk Kitchen)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 191.6
- Total Fat: 10.7 g
- Cholesterol: 0.0 mg
- Sodium: 67.2 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 1.9 g
- Protein: 5.2 g
View full nutritional breakdown of Peanut Butter Caramel Apple (from Post Punk Kitchen) calories by ingredient
Introduction
From the vegan cuisine queen of Post Punk Kitchen (IsaChandra) - see http://www.theppk.com/2011/10/peanut-butter-caramel-apples/. From the vegan cuisine queen of Post Punk Kitchen (IsaChandra) - see http://www.theppk.com/2011/10/peanut-butte
r-caramel-apples/.
Number of Servings: 6
Ingredients
-
6 Granny Smith or Macintosh apples
1/2 cup well-stirred smooth natural peanut butter, at room temperature (I recommend Arrowhead Mills)
1/2 cup brown rice syrup, at room temperature
1 cup salted roasted peanuts, chopped well (optional - I omitted these in my version here)
6 bamboo skewers
Wax paper
Directions
Stick skewers through the bottoms of the apples. Make sure apples are secure. Set aside.
Spread a piece of parchment paper over a cutting board. Make room in your fridge for the cutting board, because you’ll be chilling the whole shebang.
Stir peanut butter and brown rice syrup together in a small sauce pan. Gently heat over low heat, stirring constantly with a fork, just until smooth and heated through. It should fall from your fork in ribbons. If it seems stiff, turn the heat off immediately and add a little extra brown rice syrup, until it’s fluid again. This happens because different peanut butters have varying amounts of moisture.
Use a spoon to spread peanut butter caramel over the entire apple. (If peanuts used, sprinkle with peanuts, pressing peanuts into the caramel to make them stick. It’s ok if a few fall off.)
Place apple upside down on the wax paper and continue with the rest of the apples.
Transfer the cutting board with the apples to the fridge. Let set for at least 3 hours. Now apples are ready to eat!
Serving Size: Makes 6 servings (1 apple each serving)
Number of Servings: 6
Recipe submitted by SparkPeople user DONNAOD.
Spread a piece of parchment paper over a cutting board. Make room in your fridge for the cutting board, because you’ll be chilling the whole shebang.
Stir peanut butter and brown rice syrup together in a small sauce pan. Gently heat over low heat, stirring constantly with a fork, just until smooth and heated through. It should fall from your fork in ribbons. If it seems stiff, turn the heat off immediately and add a little extra brown rice syrup, until it’s fluid again. This happens because different peanut butters have varying amounts of moisture.
Use a spoon to spread peanut butter caramel over the entire apple. (If peanuts used, sprinkle with peanuts, pressing peanuts into the caramel to make them stick. It’s ok if a few fall off.)
Place apple upside down on the wax paper and continue with the rest of the apples.
Transfer the cutting board with the apples to the fridge. Let set for at least 3 hours. Now apples are ready to eat!
Serving Size: Makes 6 servings (1 apple each serving)
Number of Servings: 6
Recipe submitted by SparkPeople user DONNAOD.