Sweets and fall afternoons go together like caramel on apples. What’s the best way to indulge your sweet tooth this season?
One time-honored favorite is the traditional caramel apple recipe. Simply slide craft sticks into apples and dip them in a mixture of melted caramel candies (about 14 ounces) and milk (2 tablespoons). Place the apples on a buttered baking sheet, set and enjoy.
For a fun twist on tradition, make your caramel sauce as usual. Then scoop out the center of the apples (brush with lemon juice to prevent browning). Fill the hole with melted caramel. Let it set, then slice.
If you’re looking for a truly decadent brunch treat, whip of a batch of french toast and then top it off with warmed apples, caramel sauce and even some walnuts.
These delightful cookies are a cinch to make and don’t require many ingredients. Just remember not to eat too many as you’ll find yourself grabbing the third cookie in no time at all.
- 1 cup butter, softened
- 1 cup powdered sugar, divided
- 1 tsp. vanilla
- 2 cups flour
- 1 cup finely chopped PLANTERS Pecans
- HEAT oven to 350°F.
- BEAT butter, 1/2 cup sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour, beating on low speed after each addition until blended. Add nuts; mix well.
- SHAPE dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on baking sheets.
- BAKE 14 to 15 min or until bottoms are lightly browned. Cool 5 minutes on baking sheets. Roll warm cookies, 1 at a time, in remaining sugar in small bowl until evenly coated; place on wire racks. Cool completely.
Yield: 24 servings, 2 cookies per serving