Just Panela Candied Apples

Just Panela Candied Apples


- 8 to 12 small apples, refrigerated until cold
- 1/2 cup water 
- 2 cups Just Panela
- 1 teaspoon kosher salt
- 1 cup heavy cream 
- 3 cups crushed peanuts (optional)


1. Skewer apples with wooden sticks, then return to fridge.

2. Combine water, Just Panela, and salt over medium heat. Stir with a fork until Just Panela is fully dissolved and syrup comes to a rolling boil. Simmer, without stirring, until syrup is honey-gold.

3. Immediately add cream and reduce heat to medium-low, stirring constantly with a heat-resistant spatula, until caramel registers 250°F on a digital thermometer. Transfer to a small heat-resistant bowl and cool to about 212°F.

4. Dip cold apples in caramel, letting excess drip. Roll in crushed peanuts. Transfer to a parchment-lined cutting board. Let stand at room temperature until fully set, about 10 minutes, and serve.