Sorghum Caramel Apples

• 2 cups packed brown sugar
• 1 cup sorghum syrup
• 1/2 cup (1 stick) butter
• One 14-ounce can sweetened condensed milk
• 8 Honeycrisp or Pink Lady apples (any apples are fine, but I like these the best)
• 4 cups roughly chopped popcorn
• 2 cups chopped burned peanuts (burned peanuts are peanuts that are burned on just one side in a skillet)

1. Special equipment: 8 craft sticks or short, thick skewers
2. Fill a glass with ice water and set aside.
3. Combine the brown sugar, sorghum and butter in a saucepan and heat on medium until the butter melts, 3 to 5 minutes.
4. Stir in the sweetened condensed milk, bring to a simmer and cook about 1 minute.
5. Lower the heat and continue to cook, stirring constantly, until a soft ball forms when the caramel is dropped in the glass of ice water, or the temperature reads 240 degrees F on a candy thermometer, about 20 minutes.
6. Let the mixture stand for 5 minutes before dipping the apples.
7. Skewer each apple through the core with a craft stick.
8. Holding an apple by the stick, dip it in the caramel and roll to coat; allow the excess caramel to drip off.
9. Dip in the popcorn or the burned peanuts and place on a sheet of wax paper to cool.
10. Repeat with the remaining apples.

brown sugar, sorghum syrup, butter, condensed milk, apples, popcorn, peanuts

Taken from www.foodnetwork.com/recipes/finalist-damaris-phillips/sorghum-caramel-apples.html (may not work)