Warm Taffy Apples with Cinnamon Twists
- 6 Granny Smith apples
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 1/2 cups sugar
- 3 tablespoons brandy
- 1 tablespoon freshly squeezed lemon juice
- Cinnamon Twists, recipe follows
- Caramel Sauce, recipe follows
- 1/4 cup coarsely chopped peanuts
- 1/2 sheet frozen puff pastry, thawed
- 2 tablespoons unsalted butter, melted
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 2 1/2 cups sugar
- 1/2 cup water
- 1 cup heavy cream
- Peel and core the apples, leaving them whole.
- Cut the tops and bottoms off the apples to give them flat surfaces to rest on.
- In a skillet, melt the butter over medium heat.
- Stir in the sugar and cook over medium-high heat, stirring, until the mixture begins to turn golden brown and caramelized.
- Add the brandy and lemon juice and stir to blend.
- Adjust the heat so the mixture remains at a simmer.
- Place the apples in the liquid and simmer until the submerged portion is tender, about 15 minutes.
- Turn the apples over and cook until tender all the way through, about 15 minutes more.
- Remove from the liquid and set aside to cool.
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper.
- Unroll the puff pastry on a work surface and brush the pastry with melted butter.
- In a small bowl, toss together the sugar and cinnamon and sprinkle evenly over the pastry.
- Working lengthwise, cut the pastry into 6 even strips, each 3/4-inch wide.
- Twist the strips, keeping the cinnamon sugar on the inside, to make long twisted "straws."
- Transfer to the prepared pan, run your fingers along the twists to straighten, and bake about 20 minutes, until puffed and golden brown.
- Pour the sugar into the center of a saucepan.
- Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan.
- Do not stir; gently draw your finger through the center of the sugar to moisten it.
- Over medium heat, bring to a boil without stirring.
- Cook until light caramel in color and immediately remove from the heat.
- Carefully (it will bubble up and may splatter) stir in the cream with a wooden spoon until smooth.
- To serve, place an apple on each serving plate.
- Drizzle with caramel sauce, sprinkle with peanuts, and place a pastry straw in the hole of each apple so that it sticks up like a wooden stick.
apples, butter, sugar, brandy, freshly squeezed lemon juice, cinnamon twists, caramel sauce, peanuts, pastry, unsalted butter, sugar, cinnamon, sugar, water, heavy cream
Taken from www.foodnetwork.com/recipes/warm-taffy-apples-with-cinnamon-twists-recipe.html (may not work)