Caramel Apple Board is packed with fun toppings and a delicious peanut butter caramel. Made with brown sugar, the caramel sauce is simple to make and tastes delicious.
#HalloweenTreatsWeek and the giveaway included in this post are sponsored by Dixie Crystals. All opinions are my own. Thanks for supporting the brands that make A Kitchen Hoor’s Adventures possible.
I have a love hate relationship with caramel. And this was supposed to “easy” caramel by using brown sugar. Everything was going well until I reheated it for the photo shoot. So, you’ve been warned. It might be a little runnier if you reheat it too much. Of course, in hindsight I don’t think it needed to be reheated. But hindsight is always 20/20.
That’s never a good way to start a recipe post. I’m sure. But I like to point out my mistakes, so you don’t make the same ones. And with this recipe, I tried it three times. The third time I achieved the flavor and consistency I was looking for. Well, until I reheated it. But I won’t beat that to death like some accuse me of doing.
Does brown sugar go bad?
It’s a good thing I have a bunch of brown sugar. And that might have been part of my downfall because I’m sure most of it is past it’s use by date. But it’s sugar. Can it really go bad? I know molasses or sorghum can. I found that out the hard way. But can brown sugar go bad?
There are no living organisms in brown sugar so technically it cannot go “bad” per se. If it’s not stored in an airtight container in a cool dry place it might start to clump. And, well, if it encounters water or other moisture all bets are off. Even if it does start to clump there are tricks to help fix that problem. But stored properly it can last well past the “use by” date on the bad.
Even knowing all of this, I still had issues with the caramel for this caramel apple board. So, it must have been used error. Which is why this user was persistent and tried this recipe three times. The first two times turned out horrible. The first one crystalized and no matter how many times I recooked it would not smooth out.
The second time? Let’s just say that was very fun. I got all the way through the recipe, and it didn’t crystalize. YAY! So, I poured it into the same jar I used all day after making this recipe. I checked it a little later after it cooled and, well, it was hard caramel. Yup. I cooked the brown sugar too long and made peanut butter hard caramel. I wish I had cooled it in a different container because I totally would have eaten those suckers.
So, there I was standing over the sink with a case knife trying to get the hard caramel out of the jar. I tried hot water, but the case knife was the best tool to pry it out of the jar. It took me quite some time to pry it out of there, too. Of course, I was cursing myself the whole time knowing full good and well that I had overcooked the brown sugar. And I’m still shaking my head.
Third time is a charm, as they say!
I still have plenty of brown sugar. Even after using a little over a bag for this recipe. I ran out of butter and whipping cream. So, I had to make this batch work for my caramel apple board. I watched it like a hawk. And I didn’t stir it at all. It just did it’s thing in the pan simmering away for a good 2 to 3 minutes. Then I removed the pan and added the cream. Looked pretty good so far.
I stirred in the vanilla and the peanut butter powder. Still looked good. It had good consistency when it cooled. Now. I just had to wait to see if it would crystalize. It might have been the stirring the first time that broke it. Or maybe it was the peanut butter powder that made it crystalize. Who knows? All I know is the third batch looked good and tasted good. I poured it into the jar and waited.
I moved on to another recipe and circled back a little later. It still had good consistency. And it didn’t crystalize! YAY! But it was a little thicker than I wanted for the photo shoot, so I heated it up a little. A LITTLE! But a little too much. And I didn’t have the patience to wait for it to cool down so I could photograph it the way I wanted to.
So, it’s a little runny in the photos. I’m sure you can’t tell, but I can. And it totally dripped into the mini Reese’s. And made a mess in the peanuts. But c’est la vie! Such is the life of a food blogger. I could have coated the apples and then put them in the freezer then dipped them, but I didn’t. My body was tired and I didn’t have the patience to do all of that.
What does peanut butter caramel taste like?
Heaven. If you’re a peanut butter lover like me, it will taste like pure heaven. There’s the rich caramel flavor that’s all butter and delicious. Then you packed the punch of peanut butter to that it’s heaven on an apple. Of course, I’m a total peanut butter lover so of course I would say that. But it’s true. It is heaven.
And since I usually have peanut butter and apples together, it was a no brainer for me to make peanut butter caramel for this board. Oh, and if you want, you could totally melt some peanut butter to dip the apples in, too. That would be oh so delicious. Did I say I love peanut butter?
I’m not the best at designing boards. In fact, I don’t think I’ve made a “board” yet. But I’m sure it’s something you have to practice at. But I do like the board that this caramel apple board is on. It’s Nana’s board. I think it came out of her kitchen cabinet way back in the day. When the kitchen cabinet was a huge piece of furniture that was like a pantry. It held flour, had a work surface, and a slide out cutting board.
Oh, and I thought the marshmallows were more mini that those. Now I have a bag and a half of “mini” marshmallows. I guess some cereal treats are in order. Maybe with the mini Reese’s candies? Who knows? But something involving peanut butter. And maybe some apples? We’ll see.
- 1 cup brown sugar
- 8 tablespoons butter
- 1/3 cup heavy cream
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons peanut butter powder
- Chopped peanuts
- Chopped pecans
- Mini marshmallows
- Halloween sprinkles
- Mini Reese's Pieces
- Melt the butter and whisk in the brown sugar. Bring to a low boil and cook 1 1/2 to 2 minutes or until the mixture darkens slightly.
- Remove from heat and carefully stir in 1/3 cup heavy cream with a whisk. Add more cream if you want a thinner consistency.
- Stir in the salt and peanut butter powder.
- Cool to room temperature.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 241Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 9gCholesterol 28mgSodium 122mgCarbohydrates 20gFiber 1gSugar 18gProtein 3g
Check out all of these great #HalloweenTreatsWeek recipes for today
- Melted Witch Ice Cream from Big Bear’s Wife
- Blood Splatter Donuts from Semi Homemade Recipes
- Black Velvet Cupcakes from Jen Around the World
- Churro Cupcakes from Devour Dinner
- Halloween Muddy Buddies from The Redhead Baker
- Kitty Litter Cake from 4 Sons ‘R’ Us
- Halloween Sweet Treats Board from Cookaholic Wife
- Ghost Meringues from House of Nash Eats
- Count Chocula Pudding Shots from Sweet ReciPEAs
- Spider Web Apple Pops from Sweet Beginnings
- Caramel Apple Board from A Kitchen Hoor’s Adventures
- Pumpkin Snickerdoodles from Our Good Life
Welcome!!! It is almost Halloween which means it is time for this year’s #HalloweenTreatsWeek recipe and giveaway event!!
#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.
“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”
For the 4th annual #HalloweenTreatsWeek event we have 28 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week!
Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!
Prize #1 from Dixie Crystals
41 Pieces Silicone Bakeware Set
3 Piece Halloween Silicone Spatula Set
Nordic Ware Haunted Skull Cakelet Pan
Giveaway open to US Residents 18 years or older. All entries are verified. No PO Boxes please. Prizes will be sent directly from sponsor to winner, bloggers are not responsible for prizes. This giveaway runs from October 11th – October 15th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 1 (ONE) prize pack and therefore we will have a total of 1 (ONE) winners. No purchase necessary. Void where prohibited by law.
These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.