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Bring those fond memories of state fairs and fall festivals back to life—or make some new autumn memories of your own—with a batch of caramel apples. Peanut butter and brown rice syrup coat these festive treats in a lightly sweet, caramel-like shell that hardens as it chills for a snack you can really sink your teeth into without getting them stuck.
For this recipe, choose small, perfectly round apples with no cuts or bruises and dry them well after washing. Water drops could prevent the coating from sticking to the apples’ skin. The caramel apples will keep up to two days in the fridge.
Recipe from isachandra.com
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Isa Chandra Moskowitz has been cooking up a vegan storm for the past two decades. She is the author of seven cookbooks, including Veganomicon and Appetite for Reduction. A Brooklyn native, she now lives in Omaha, Nebraska, where she spreads vegan cooking love and does feral cat rescue work.
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